• 4 Ratings

This creamy one-pot vegetarian pasta dinner comes together in less than half an hour!

Source: Better Homes and Gardens


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • In a Dutch oven cook pasta in a large amount of boiling, lightly salted water for 4 minutes. Add frozen vegetables. Cook about 5 minutes more or until pasta and vegetables are tender; drain. Return pasta mixture to hot pan.

  • Add cream cheese spread to pasta mixture. Cook until heated through, stirring occasionally. Stir in enough of the milk to reach desired consistency. Season to taste with salt and pepper. Sprinkle with Parmesan cheese before serving.

Nutrition Facts

412 calories; total fat 12g; saturated fat 8g; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 32mg; sodium 415mg; potassium 362mg; carbohydrates 60g; fiber 6g; sugar 4g; protein 14g; vitamin a 60IU; vitamin c 12mg; thiaminmg; riboflavinmg; niacin equivalents 4mg; vitamin b6mg; folate 129mcg; vitamin b12mcg; calcium 162mg; iron 3mg.


4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0