Make vegetarian pasta with fresh spinach & peppers in a creamy cheese sauce. It's hard to believe Vegetarian Pasta Primavera is a Healthy Living recipe!
What You Need
Original recipe yields 8 servings
1 lb. whole wheat linguine, uncooked
1 pkg. (10 oz.) baby spinach leaves
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 jar (8 oz.) sliced mushrooms, drained
1 tub (8 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
1/2 cup milk
2 Tbsp. finely chopped fresh basil
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Cook pasta in large saucepan as directed on package, adding spinach, peppers and mushrooms for the last 5 min. Drain in colander.
Meanwhile, cook cream cheese and milk in same saucepan on low heat until cream cheese is melted and mixture is well blended, stirring frequently.
Return pasta mixture to pan. Add basil; mix lightly. Sprinkle with Parmesan.
Prepare using 2 tsp. dried basil leaves.
Prepare using fettuccine.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 9g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.