TOTAL TIME: Prep: 10 min. Total: 25 min.
MAKES: 6 servings

Ingredients

  • 3/4 pound spaghetti, uncooked
  • 3 cups small broccoli florets
  • 3 carrots (3/4 pound), cut into thin slices
  • 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA® Cream Cheese, cubed
  • 1 cup milk
  • 1/3 cup KRAFT® Grated Parmesan Cheese
  • 1/4 cup (1/2 stick) butter
  • 1/2 teaspoon garlic powder

Nutritional Facts

1 serving equals 430 calories, 18 g fat (11 g saturated fat), 55 mg cholesterol, 320 mg sodium, 53 g carbohydrate, 5 g fiber, 15 g protein.

Directions

  1. COOK spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min.
  2. MEANWHILE, cook remaining ingredients in saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.
  3. DRAIN spaghetti mixture; return to pan. Add sauce; toss to coat. Yield: 6 servings.
SPECIAL EXTRA: Stir in 1/4 tsp. nutmeg and 1/8 tsp. white pepper.
Originally published as Pasta Primavera Alfredo Provided by Philadelphia® Cream Cheese 2014

Nutritional Facts

1 serving equals 430 calories, 18 g fat (11 g saturated fat), 55 mg cholesterol, 320 mg sodium, 53 g carbohydrate, 5 g fiber, 15 g protein.

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