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
|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|
|2 tbsp.||finely chopped fresh basil|
|¼ c.||Kraft grated Parmesan cheese|
- 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.
320 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 25mg
- Sodium: 360mg
- Total Carbohydrates: 49g
- Protein: 13g
Vitamin A 70%
Vitamin C 60%