Fettuccine Primavera

By Booper-2

Ingredients

• 220 g fettuccine, uncooked
• 1 Tbsp. oil
• 1 lb. (450 g) fresh asparagus spears, trimmed, cut into 2-inch lengths
• 1 small zucchini, sliced
• 2 cloves garlic, minced
• 1/2 cup (1/2 of 250-g tub) Philadelphia Dill Cream Cheese Product
• 3/4 cup 25%-less-sodium chicken broth
• 3 green onions, sliced
• 1 Tbsp. lemon juice
• 1/4 tsp. black pepper

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from kraftcanada.com

Preparation

Step 1

COOK pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add asparagus, zucchini and garlic; cook and stir 2 to 3 min. or until crisp-tender. Spoon vegetables to one side of skillet.

ADD cream cheese product and broth to other side of skillet; cook and stir 3 to 4 min. or until cream cheese is melted. Add onions and lemon juice; stir to evenly coat all ingredients in skillet with sauce. Cook and stir 1 to 2 min. or until heated through.

DRAIN pasta; place in serving bowl. Add vegetable mixture; mix lightly. Sprinkle with pepper.