ROASTED THREE-PEPPER PASTA PRIMAVERA

Roasted Three-Pepper Pasta Primavera image

Discover a pepper lover's dream come true with this Roasted Three-Pepper Pasta Primavera. Made with fresh roasted green, yellow and red peppers, PHILADELPHIA Chive & Onion Cream Cheese Spread and Parmesan cheese, this Roasted Three-Pepper Pasta Primavera won't disappoint.

Provided by My Food and Family

Categories Recipes

Time 30m

Yield 4 servings, 1-1/4 cups each

Number Of Ingredients 7

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Ingredients

1/2 lb. fettuccine, uncooked
1 each roasted green and yellow bell pepper
2 roasted red bell peppers, divided
3/4 cup fat-free reduced-sodium chicken broth
1/4 tsp. crushed red pepper
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Heat broiler.
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, cut roasted green pepper, yellow pepper and 1 roasted red pepper into strips; set aside. Blend broth, crushed pepper and remaining roasted red pepper in blender until smooth; pour into large saucepan. Add cream cheese spread; cook and stir on medium heat 1 to 2 min. or until cream cheese is completely melted and sauce is well blended and heated through. Remove from heat.
Drain pasta. Add to ingredients in saucepan along with the pepper strips; mix lightly. Top with Parmesan.

Nutrition Facts : Calories 360, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 13 g