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Ingredients25 m servings 467 cals
Original recipe yields 4 servings (4 (1 1/2-cup) servings)
- Cook pasta as directed on package, omitting salt and adding peas to the water for the last 2 min.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add asparagus, peppers and garlic; cook and stir 3 to 4 min. or until vegetables are crisp-tender. Add Cooking Creme; cook and stir 2 to 3 min. or until heated through.
- Drain pasta mixture, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Serve immediately.
- Substitute: Prepare using refrigerated ravioli.
Per Serving: 467 calories; 20.8 g fat; 52.9 g carbohydrates; 19.7 g protein; 69 mg cholesterol; 727 mg sodium. Full nutrition
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