Recipe
Author
Hy-Vee Test Kitchen
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Description
You don't have to tell anyone that this sauce-alicious pasta dish is better for you. With fresh spinach and peppers in a creamy cheese sauce, they won't believe you anyway.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. linguine, uncooked | ||
| 1 (10 oz) pkg baby spinach leaves | ||
| 1 red pepper, thinly sliced | ||
| 1 yellow pepper, thinly sliced | ||
| 1 (8 oz) jar sliced mushrooms, drained | ||
| 1 (8 oz) tub Philadelphia garden vegetable 1/3 less fat than cream cheese | ||
| ½ c. milk | ||
| 2 tbsp. finely chopped fresh basil | ||
| ¼ c. Kraft grated Parmesan cheese |
Directions
- Cook pasta in large saucepan as directed on package, adding spinach, peppers and mushrooms the last 5 minutes. Drain in colander; reserve saucepan.
- 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.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 25mg
- Sodium: 360mg
- Total Carbohydrates: 49g
- Protein: 13g
Daily Values
0%
Vitamin A 70%
0%
Vitamin C 60%
0%
Iron 20%
0%
Calcium 15%
Recipe Source:
www.kraftfoods.com.