PHILADELPHIA Cream Cheese is the key to this quick-and-creamy Alfredo sauce.
What do I need ?
Original recipe yields 6 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.
450 g (1/2 of 900-g pkg.) spaghetti, uncooked
3 cups small broccoli florets
3 carrots (3/4 lb.), cut into thin slices
1/2 cup Philadelphia Cream Cheese Product
1 cup milk
1/3 cup Kraft 100% Parmesan Grated Cheese
1/4 cup non-hydrogenated margarine
1/2 tsp. garlic powder
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How do I make it ?
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 product is completely melted and mixture is well blended, stirring occasionally.
Drain spaghetti mixture; return to pan. Add sauce; toss to coat.
Kraft Kitchen Tips!
Prepare using Philadelphia Light Cream Cheese Product.
Substitute 4 cups of your favourite chopped mixed fresh vegetables, or your favourite frozen vegetable blend, for the broccoli and carrots.
Add 1 cup frozen peas and 1/4 cup cooked and crumbled Bacon (or 1/4 cup Oscar Mayer Real Bacon Bits) to the prepared sauce; cook until heated through, stirring occasionally.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 6 g
Cholesterol 25 mg
Sodium 700 mg
Carbohydrate 65 g
Fibre 5 g
Sugars 6 g
Protein 15 g
6 servings, 1-1/2 cups (375 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.