Creamy Pasta Primavera

Creamy Pasta Primavera

22
CORWYNN DARKHOLME 243

"Rich and creamy, very yummy for the tummy! Serve with garlic toast!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 444 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 33.8 g
  • 52%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 925 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.

Reviews

22
  1. 30 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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

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...

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

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 tho...

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 incorp...

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

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 gr...

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 ki...

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 ...

this will be one of those reviews where you'll wonder why i bothered since i really didn't make this recipe, but thought i'd share anyway. i basically had the same ingredients on hand as the rev...