This low-fat pasta dish is loaded with vitamin A from the carrots and is a good source of vitamin C and calcium, too! The recipe makes extra sauce, so try pouring it over the top instead of mixing it all together. Also, it’s not your typical creamy sweet alfredo sauce, so you may want to add a little sugar and garlic.
8 oz.
bow tie pasta, uncooked
1 cup
broccoli florets
1 cup
sliced carrots
1 pkg.
(8 oz.) PHILADELPHIA Fat Free Cream Cheese, cubed
3/4 cup
fat-free milk
1/4 cup
KRAFT Reduced Fat Parmesan Style Grated Topping
1/4 cup
chopped green onions
1/2 tsp.
Italian seasoning
1/4 tsp.
garlic powder
| PREPARE pasta as directed on package, adding broccoli and carrots to water during last 5 minutes of cooking time. Drain. |
|
MIX cream cheese, milk, grated topping, onions and seasonings in large saucepan; cook on low heat until cream cheese is melted and mixture is well blended, stirring frequently. |
| ADD pasta and vegetables; toss lightly. |
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