Creamy Pasta Primavera with Ham
By Susan52
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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