Roasted Three-Pepper Pasta Primavera

Roasted Three-Pepper Pasta Primavera
Roasted Three-Pepper Pasta Primavera

Roasted Three-Pepper Pasta Primavera

  1. 1/2 lb. fettuccine

  2. 2 bell pepper

  3. 3/4 cup chicken broth

  4. 1/4 tsp. crushed red pepper

  5. 1 green pepper

  6. 1 yellow pepper

  7. 1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread

  8. 1/4 cup KRAFT Grated Parmesan Cheese

Prep Time: 00:30
Total Time: 00:50

Community Rating:

Recipe Author: Kraft

Dietary Considerations: Vegetarian

  1. Ingredients & Instructions
  2. Nutritional Information
  3. Dietary Considerations

Ingredients

  • 1/2 lb. fettuccine
  • 2 bell pepper
  • 3/4 cup chicken broth
  • 1/4 tsp. crushed red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
  • 1/4 cup KRAFT Grated Parmesan Cheese

Recipe Directions:

Heat broiler. Cook pasta in large saucepan as directed on package.Meanwhile, blend half the roasted red peppers, broth and crushed red pepper in blender until smooth. Cut remaining roasted peppers into strips.Drain pasta in colander. Add pepper puree to saucepan with cream cheese spread; cook and stir on medium heat 1 to 2 min. or until cream cheese is melted and sauce is heated through. Remove from heat. Add pasta and pepper strips; mix lightly. Top with Parmesan.

Serving per recipe:

4 servings, 1-1/4 cups each

Amount per serving:

  • Calories: 360
  • Total fat: 12 g
  • Saturated fat: 6 g
  • Cholesterol: 40 mg
  • Sodium: 440 mg
  • Carbohydrate: 51 g
  • Dietary fiber: 4 g
  • Sugars: 6 g
  • Protein: 14 g
  • Vitamin A: 50 %DV
  • Vitamin C: 160 %DV
  • Calcium: 15 %DV
  • Iron: 15 %DV

Other Dietary Considerations:

  • Vegetarian