Creamy Vegetable Pasta

Name: Creamy Vegetable Pasta
Ingredients: 3 qt. PHILADELPHIA Original Cream Cheese, cubed; 1 qt. chicken stock; 1-1/2 cups KRAFT Grated Parmesan Cheese; 2 Tbsp. dried oregano leaves; 1 Tbsp. cracked black pepper; 2-1/4 gal. assorted fresh vegetables (bell peppers, zucchini, mushrooms), cut up; 1-1/2 cups unsalted butter; 1-1/2 gals. penne pasta, cooked, drained

8 ingredients

5 steps

Ingredients

3 qt. PHILADELPHIA Original Cream Cheese, cubed
1 qt. chicken stock
1-1/2 cups KRAFT Grated Parmesan Cheese
2 Tbsp. dried oregano leaves
1 Tbsp. cracked black pepper
2-1/4 gal. assorted fresh vegetables (bell peppers, zucchini, mushrooms), cut up
1-1/2 cups unsalted butter
1-1/2 gals. penne pasta, cooked, drained

Directions

1

Combine cream cheese, chicken stock, Parmesan cheese and seasonings in large pot or steam-jacketed kettle; cook on low heat until cream cheese is completely melted, stirring occasionally.
2

Saute vegetables in butter in large saute pan on medium heat until tender.
3

For each serving: Spoon 1/2 cup of the pasta onto serving plate; top with 1/2 cup of the vegetables and 1/3 cup of the cream cheese sauce.
4

Garnish with an additional 1 Tbsp.
5

Parmesan cheese, if desired.