READY IN 1 hr

Creamy Pasta Primavera

Read Reviews (21)

"Rich and creamy, very yummy for the tummy! Serve with garlic toast!" — CORWYNN DARKHOLME

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a skillet, melt 1/4 cup of the butter. Saute green onions, green peppers, red peppers and mushrooms. Add cream cheese and milk and stir over low heat until cream cheese is melted. Stir in ham and parmesan cheese. Toss spaghetti with remaining butter. Combine with cream cheese mixture; toss lightly.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Feb 25, 2005

As it is written, this is a bland mess. However, the thought behind it is good so I took it a few steps further. I added 2 cloves of minced garlic, 6 stalks of asparagus cut in 1 inch lengths, a small yellow squash sliced, some par boiled baby carrots and a cup of broccoli florets. Saute all the garlic and veggies together until they are heated through then continue as the recipe is written.

—CALILOO

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Most Helpful Critical Review

Sep 10, 2003

This recipe was bland. The sauce was heavy and, as originally submitted, way too much for the amount of veggies and pasta.

—GRNSISTER

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29 Ratings

Feb 01, 2008

I read all of the reviews and made the changes accordingly. I still have to tweak the consistency, thinning it out as it still is rather a "glob". The taste and ease of making it was there though. What I did was use a carton of mushrooms, a bunch of green onions, a whole green and red pepper, a few stalks of celery with the inner stalks and tops, a frozen bag of peas and a bag of broccoli (thawed). Next time I would use fresh, not frozen broccoli, that's what helped turn it to mush. Some crunch would be nice. Omitted the ham. Added some pepper. Using 8 oz. of spaghetti, this amount of veggies was plenty, it's just the consistency that needs to be worked on. I hate to say adding heavy cream might do it but then it's not something you would eat every day.

—ALLFROMSCRATCH

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Jan 31, 2011

Ok this is really good. With some changes. The amount of pasta is way to little, I used about a pound of pasta. The cream cheese needs to be softened before you put it in the pan. It will incorporate much easier. I added extra milk since it was really thick as is. I also added minced garlic, zucchini, fresh mushrooms instead of canned, carrot sticks,onions, and tomatoes. I didn't have any red bell pepper so I just used green. And since I added extra milk I used extra parm. I topped it with diced tomatoes and green onions. Very tasty recipe. Thanks.

—Rae

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Jan 17, 2007

The sauce was far too pasty. It would be better with half the cream cheese.

—littleliz

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May 24, 2010

It was really good!! The sauce came out great. I used fresh mushrooms and skipped the ham, so I had to season it more. I added minced garlic and cilantro, and I was glad I did--added a little kick.

—remy1014

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Mar 02, 2006

I gave this a 4 because it truly does need a lot of revisions--I used a ton more vegetables--a 16 oz package of frozen broccoli, cauliflower and carrots, a cup of frozen peas, a cup of frozen green beans, half of a fresh red pepper, a can of mushrooms--and a pound of angel hair pasta. So I cooked the vegetables in some canola oil and made the sauce in a seperate pan and boiled the pasta in a seperate pan. I also added garlic and onion to the vegetable mixture and the sauce. Also, I added basil and oregano to the sauce too. So the cream cheese idea is a good base, but you definitely need to jazz the recipe up a bit. Also, I don't see the need for all the butter--I used about 1 tbsp of canola oil to saute my veggies and they were delicious! And I cannot even IMAGINE this sauce on 4 oz. of pasta because we had enough for 1 lb of pasta--but if you like a lot of sauce, you may want to use about 3/4 of a pound of pasta. Overall--good base of a recipe, just need to add a lot more stuff--but in the end, it's great!

—NTRDM2004

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Sep 08, 2009

Tasty and very easy. I had a ham steak and several peppers to use up and found this recipe that used both. I didn't have mushrooms but did have an oriental eggplant which worked nicely. This is kind of a kitchen sink recipe - I think it would work with most veggies you might have on hand. I had to add extra milk since it really thickened up fast. I would make this again.

—Lynardo

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Nutrition

Calories
444 kcal
22%

Carbohydrates
18.5 g
6%

Cholesterol
100 mg
33%

Fat
33.8 g
52%

Fiber
1.4 g
5%

Protein
17 g
34%

Sodium
925 mg
37%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creamy Pasta Primavera

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 444
Calories from Fat: 304

% Daily Value *
Total Fat 33.8g 52 %
Saturated Fat 18.9g 94 %
Cholesterol 100mg 33 %
Sodium 925mg 37 %
Potassium 336mg 9 %
Total Carbohydrates 18.5g 6 %
Dietary Fiber 1.4g 5 %
Protein 17g 34 %
Sugars 2.8g
Vitamin A 23 %
Vitamin C 36 %
Calcium 17 %
Iron 17 %
Thiamin 52 %
Niacin 54 %
Vitamin B6 17 %
Magnesium 10 %
Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.