It's true, primavera vegetables are often the stars of this type of pasta dish. But we'd like to give a shout-out to the ham and creamy sauce in this one.
What You Need
Original recipe yields 14 servings
1 lb. penne pasta, uncooked
3 cups small broccoli florets
4 carrot s, peeled, chopped
1/4 cup butter
3 cloves garlic, minced
1/4 cup flour
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
3/4 cup KRAFT Shredded Parmesan Cheese, divided
1 pkg. (7 oz.) OSCAR MAYER Deli Fresh Smoked Ham, chopped
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* Made with quality cheeses crafted in the USA.
Let's Make It
Cook pasta in Dutch oven as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.
Meanwhile, melt butter in large saucepan on low heat. Add garlic; cook and stir 1 min. Stir in flour; cook and stir 2 min. Gradually stir in broth; cook on medium heat until mixture boils and thickens, stirring constantly. Add cream cheese, Italian cheese blend and 1/4 cup Parmesan; cook and stir 2 min. or until cheeses are melted and sauce is well blended.
Heat oven to 375ºF. Drain pasta mixture; return to pan. Add cheese sauce and ham; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with remaining Parmesan.
Bake 20 min. or until heated through.
Add 2 cups small cauliflower florets with the broccoli and carrots.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
14 servings, 1 cup 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.