Pasta Primavera Alfredo

Yes I still have the 1980's Country Blue dinner plates-don't judge me.

I found this recipe in a magazine and I just had to share it with you.

It's easy to make and you can customize it to your own taste by adding different veggies.

What you need:

3/4 lb. spaghetti, uncooked

3 cups small broccoli florets

3 carrots cut into thin slices

4 oz Philadelphia Cream Cheese

1/3 cup grated Parmesan Cheese

1/4 cup butter

1 cup milk

1/2 tsp garlic powder

Directions:

Cook spaghetti in a large pan, adding the vegetables to the boiling water the last 5 minutes.

Meanwhile cook the Cream Cheese, milk, Parmesam Cheese, butter and garlic powder in a sauce pan on medium heat until the Cream Cheese is blended well, stirring occasionally. 

Drain spaghetti mixture and return to pan.  Add Sauce an toss to coat.

My notes:

I add cooked chicken chunks in the sauce and  use  8 oz Cream Cheese

I also add red  and yellow peppers into the spaghetti water with the rest of  the veggies.

And sometimes I use a garlic clove rather than garlic powder.