Ingredients
¾ lb spaghetti, uncooked
3 cup small broccoli floret
3 carrots (3/4 lb.), cut into thin slices
4 oz PHILADELPHIA Cream Cheese, cubed
1 cup milk
⅓ cup KRAFT grated parmesan cheese
¼ cup butter
½ tsp garlic powder
3 cup small broccoli floret
3 carrots (3/4 lb.), cut into thin slices
4 oz PHILADELPHIA Cream Cheese, cubed
1 cup milk
⅓ cup KRAFT grated parmesan cheese
¼ cup butter
½ tsp garlic powder
Directions
- COOK spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min.
- MEANWHILE, cook remaining ingredients in saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.
- 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.
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.
