Veggie-Pasta Toss
Ingredients
- 2-1/2 cups penne pasta, uncooked ⓘ
- 1/2 cup KRAFT Lite Zesty Italian Dressing
- 3/4 lb. sweet potatoes (about 2 small), peeled, cut into 3/4-inch chunks
- 3 cloves garlic, minced ⓘ
- 1 can (14 oz.) fat-free reduced-sodium chicken broth ⓘ
- 3 cups broccoli florets ⓘ
- 1 red pepper, cut into strips ⓘ
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed ⓘ
- 1-1/2 tsp. dried thyme leaves ⓘ
Instructions
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat dressing in large saucepan on medium-high heat.
- Add potatoes and garlic; cook 3 min., stirring frequently.
- Stir in broth; bring to boil.
- Cover; simmer on medium-low heat 10 min.
- Stir in broccoli and peppers; simmer, covered, 3 min.
- or until vegetables are tender.
- Add Neufchatel and thyme; cook and stir until Neufchatel is completely melted and mixture is well blended.
- Drain pasta; place in large bowl.
- Add sauce; mix lightly.
- Sprinkle with Parmesan.
Nutrition & Diet Analysis (per serving)
326
kcal
16% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).