Fresh spring asparagus is in the spotlight in this quick pasta entrée. Tossed with farfalle pasta, tender-crisp peppers, sun-dried tomatoes and a quick and creamy pasta sauce, farm-fresh asparagus has never tasted so good.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup julienne-cut oil-packed sun-dried tomatoes, undrained
1/2 cup 25%-less-sodium chicken broth
50 g (1/5 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
1 Tbsp. chopped fresh oregano
1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
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How do I make it ?
Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus to boiling water for the last 2 min. Drain.
Meanwhile, cook peppers and tomatoes in large skillet on medium-high heat 2 to 3 min. or until crisp-tender, stirring frequently.
Add pasta mixture, broth, cream cheese and oregano to skillet; mix well. Cook and stir 5 min. or until sauce is slightly thickened. Top with shredded cheese; cook 2 to 3 min. or until cheese begins to melt.
Kraft Kitchen Tips!
Add 1-1/2 cups cooked cleaned shrimp or chopped cooked chicken to skillet with the cooked pasta.
Substitute 1 tsp. dried oregano leaves for the fresh oregano.
Prepare using yellow pepper strips.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 6 g
Cholesterol 30 mg
Sodium 360 mg
Carbohydrate 32 g
Fibre 5 g
Sugars 6 g
Protein 15 g
Makes 4 servings, 1 cup (250 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.