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Roasted Three-Pepper Pasta Primavera
Roasted Three-Pepper Pasta Primavera

Roasted Three-Pepper Pasta Primavera

3 Review(s)
Cook Minutes 20 Min
Prep : 20 Min
This pasta primavera is a pepper lover’s dream come true! Check out our pepper-roasting tip to see how it’s done - it’s easier than you think (just like this 20-minute pasta dish!).
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4 Servings
Servings
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.
1/2 lb. (225 g) fettuccine, uncooked
3/4 cup 25%-less-sodium chicken broth
2 roasted red peppers, divided
1/4 tsp. cayenne pepper
1 roasted green pepper
1 roasted yellow pepper
1/2 cup Philadelphia Chive & Onion Cream Cheese Product
1/4 cup Kraft 100% Parmesan Grated Cheese
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How do I make it ?
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Step 1
Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, blend broth, 1 roasted red pepper and cayenne pepper in blender until smooth. Cut remaining roasted peppers into strips.
Step 2
Drain pasta in colander. Meanwhile, cook pepper puree and cream cheese product in same saucepan on medium heat 1 to 2 min. or until cream cheese is melted and sauce is heated through, stirring constantly.
Step 3
Add pasta and pepper strips to sauce; mix lightly. Serve topped with Parmesan.
Kraft Kitchen Tips!
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How to Roast Peppers
Heat broiler. Place whole peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut each pepper lengthwise into 4 pieces; remove and discard seeds. Use as directed.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
350
Calories From Fat
0
% Daily Value
Fat 11 g
Saturated fat 6 g
30 %
Cholesterol 30 mg
Sodium 380 mg
16 %
Carbohydrate 51 g
Fibre 4 g
Sugars 7 g
Protein 13 g
Vitamin A
30 %
Vitamin C
260 %
Calcium
10 %
Iron
20 %
Servings
4 servings, 1-1/4 cups (300 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.
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