Creamy Broccoli and Mushroom Pasta

Name: Creamy Broccoli and Mushroom Pasta
Ingredients: 2 tablespoons olive oil; 1/2 leek, thinly sliced; 100g button mushrooms, quartered; 100g broccoli florets; 3/4 cup reduced fat milk; 60g PHILADELPHIA Spreadable Cream Cheese; 1 tablespoon KRAFT* Grated Parmesan Cheese; 200g dried farfalle pasta, cooked and drained; finely grated lemon rind Safeway 4 ct For $5.00 thru 02/09; black pepper

10 ingredients

8 steps

Ingredients

2 tablespoons olive oil
1/2 leek, thinly sliced
100g button mushrooms, quartered
100g broccoli florets
3/4 cup reduced fat milk
60g PHILADELPHIA Spreadable Cream Cheese
1 tablespoon KRAFT* Grated Parmesan Cheese
200g dried farfalle pasta, cooked and drained
finely grated lemon rind Safeway 4 ct For $5.00 thru 02/09
black pepper

Directions

1

Heat the oil and saute the leek and mushrooms, until just tender.
2

Add broccoli, and cook a further 1-2 minutes.
3

Remove.
4

Whisk together the milk and Philly*, heat in the frying pan with the parmesan until smooth.
5

Return vegetables back to pan and simmer until heated through.
6

Toss hot pasta through sauce and spoon into serving bowls.
7

Garnish with lemon rind and black pepper.
8

Serve immediately.