Philadelphia Cream Cheese


15
3
What's This?
Serving size 6
Prep Time
Total Time

Ingredients

¾ lb spaghetti, uncooked3 cup small broccoli florets3 carrots (3/4 lb.), cut into thin slices4 oz PHILADELPHIA Cream Cheese, cubed1 cup milk⅓ cup KRAFT grated parmesan cheese¼ cup butter½ tsp garlic powder

Directions

  1. COOK spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min.
  2. MEANWHILE, cook remaining ingredients in saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.
  3. DRAIN spaghetti mixture; return to pan. Add sauce; toss to coat.

 

Kraft Kitchens tips:

SUBSTITUTE
Prepare using PHILADELPHIA Neufchatel Cheese.

SPECIAL EXTRA
Prepare as directed, adding 1 cup thawed frozen peas and 1/4 cup crumbled cooked OSCAR MAYER Bacon or 1/4 cup OSCAR MAYER Real Bacon Bits to the sauce. Cook until heated through, stirring occasionally.

SPECIAL EXTRA
Stir in 1/4 tsp. nutmeg and 1/8 tsp. white pepper.

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Nutrition Facts

Provided by: Philadelphia Cream Cheese

Per Single Serving / Serves 6 Total

  • Calories 430
  • Total Fat 18 g
  • Saturated Fat 11 g
  • Sodium 320 mg
  • Total Carbohydrates 53 g
  • Fiber 5 g
  • Protein 15 g
  • Cholesterol 55 mg
  • Sugars 9 g
  • Iron 15%
  • Vitamin C 15%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Main Dish, Vegetarian, Pasta, Easy

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