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Vegetable Fettuccine Alfredo

Prep Time:

10 min

Total Time:

20 min

Makes:

4 servings

What You Need

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1 cup milk

1/4 cup (1/2 stick) butter or margarine

1-1/2 cups each: broccoli florets and red pepper strips

1 pkg. (9 oz.) refrigerated fettuccine

1/4 cup KRAFT Grated Parmesan Cheese

1/4 tsp. black pepper

Make It

PLACE cream cheese, milk and butter in medium saucepan. Cook on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently.

MEANWHILE, cook vegetables in large saucepan of boiling water 2 min. Add pasta; cook an additional 3 min. Drain. Place in large serving bowl.

ADD Parmesan cheese and black pepper to cream cheese sauce; mix well. Add to pasta mixture; mix lightly.

Kraft Kitchens Tips

Serving Suggestion

Serve this tasty main dish with a mixed green salad for a quick-and-easy weekday meal!

Jazz It Up

Add 1 tsp. of your favorite Italian seasoning to the cream cheese mixture along with the Parmesan cheese and black pepper. Serve with additional Parmesan cheese.

Creative Leftovers

Prepare as directed, substituting 1 pkg. (16 oz.) of your favorite frozen vegetable blend for the broccoli and red peppers.

K:2929 v0:55201

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Rated

by tmarch213 on 2/1/2009
" I added shrimp and broccoli to this dish but prepared the sauce as directed. It was kind of runny so I added corn starch to thicken it. Next time, I am going to substitute some of the ingredients for a lower-fat version. I added a lot of pepper, too and that made it good."