Creamy Pasta Primavera
I vegetarianized a Kraft Foods recipe. Right now is the perfect time to buy asparagus and zucchini for this recipe! I bought a pound of asparagus for $1.49 compared to the usual $3.99. I can usually get 6-7 zucchinis from Trader Joe’s for $2.49 as well. Make sure you trim the bottom of the asparagus! This meal is ready in 30 minutes. Also, the original recipe called for 1 red pepper, but I cut it out.
INGREDIENTS
- 3 cups penne pasta, uncooked
- 2 Tbsp Light Zesty Italian Reduced Fat Dressing
- 3 zucchini, cut into chunks
- 2 cups cut-up fresh asparagus (1-inch lengths)
- 1 cup vegetable broth
- 4 oz. Philadelphia 1/3 Less Fat than Cream Cheese, cubed
- 1/4 cup 100% Grated Parmesan Cheese
DIRECTIONS
- Cook pasta as directed on box/bag.
- Meanwhile, heat dressing in large skillet on medium heat. Add vegetables; cook 10 to 12 min. or until asparagus is soft, stirring frequently. Add broth and cream cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.
- Drain pasta; return to pot. Add mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.) Season with salt and pepper, to taste.
Rating: 
4 out of 5 penguins loved this recipe! The remaining penguin has decided to go vegan, so couldn’t partake in the taste testing.
