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Creamy Pasta Primavera with Ham

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Rate this recipe 4.5/5 (8 Votes)

Ingredients

  • 1 lb. penne pasta, uncooked
  • 3 cups small broccoli florets
  • 4 carrots, peeled, chopped
  • 1/4 cup butter
  • 3 cloves garlic, minced
  • 1/4 cup flour
  • 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
  • 3/4 cup KRAFT Shredded Parmesan Cheese, divided
  • 1 pkg.(7 oz.) OSCAR MAYER Deli Fresh Smoked Ham, chopped

Details

Preparation time 30mins
Adapted from kraftrecipes.com

Preparation

Step 1

COOK pasta in Dutch oven as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.

MEANWHILE, melt butter in large saucepan on low heat. Add garlic; cook and stir 1 min. Stir in flour; cook and stir 2 min. Gradually stir in broth; cook on medium heat until mixture boils and thickens, stirring constantly. Add cream cheese, Italian cheese blend and 1/4 cup Parmesan; cook and stir 2 min. or until cheeses are melted and sauce is well blended.

HEAT oven to 375ºF. Drain pasta mixture; return to pan. Add cheese sauce and ham; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with remaining Parmesan.

BAKE 20 min. or until heated through.

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