Make a creamy Pasta Primavera Alfredo with cream cheese for savory flavor. Enjoy the broccoli and carrots in this mouthwatering Pasta Primavera Alfredo.
What You Need
Original recipe yields 6 servings
3/4 lb. spaghetti, uncooked
3 cups small broccoli florets
3 carrots (3/4 lb.), cut into thin slices
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup milk
1/3 cup KRAFT Grated Parmesan Cheese
1/4 cup (1/2 stick) butter
1/2 tsp. garlic powder
Add To Shopping List
Let's Make It
Cook spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min.
Meanwhile, cook remaining ingredients in saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.
Drain spaghetti mixture; return to pan. Add sauce; toss to coat.
Prepare using PHILADELPHIA Neufchatel Cheese.
Substitute 4 cups of your favorite chopped mixed fresh vegetables, or your favorite frozen vegetable blend, for the broccoli and carrots.
Prepare as directed, adding 1 cup thawed frozen peas and 1/4 cup crumbled cooked OSCAR MAYER Bacon or 1/4 cup OSCAR MAYER Real Bacon Bits to the sauce. Cook until heated through, stirring occasionally.
Stir in 1/4 tsp. nutmeg and 1/8 tsp. white pepper.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings, 1-1/3 cups each.
* 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.