Pasta Primavera Alfredo

• 3/4 pound spaghetti, uncooked
• 3 cups small broccoli florets
• 3 carrots (3/4 lb.), cut into thin slices
• 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1 cup milk
• 1/3 cup KRAFT Grated Parmesan Cheese
• 1/4 cup (1/2 stick) butter
• 1/2 teaspoon garlic powder

1. COOK spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min.
2. MEANWHILE, cook remaining ingredients in saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.
3. DRAIN spaghetti mixture; return to pan. Add sauce; toss to coat.
4. kraft kitchens tipsSUBSTITUTEPrepare using PHILADELPHIA Neufchatel Cheese. SPECIAL EXTRAPrepare as directed, adding 1 cup thawed frozen peas and 1/4 cup crumbled cooked OSCAR MAYER Bacon or 1/4 cup OSCAR MAYER Real Bacon Bits to the sauce. Cook until heated through, stirring occasionally.SPECIAL EXTRAStir in 1/4 tsp. nutmeg and 1/8 tsp. white pepper.

broccoli florets, carrots, philadelphia cream cheese, milk, parmesan cheese, butter, garlic

Taken from www.myrecipes.com/recipe/pasta-primavera-alfredo (may not work)