1/2 of an 8-ounce tub cream cheese spread with chive and onion
1/4 cup milk
Salt and ground black pepper
Finely shredded Parmesan cheese
Instructions
1. In a Dutch oven cook pasta in a large amount of boiling,
lightly salted water for 4 minutes. Add frozen vegetables.
Cook about 5 minutes more or until pasta and vegetables
are tender; drain. Return pasta mixture to hot pan.
2. Add cream cheese spread to pasta mixture. Cook until
heated through, stirring occasionally. Stir in enough of the
milk to reach desired consistency. Season to taste with salt
and pepper. Sprinkle with Parmesan cheese before serving.
3. Meanwhile, in small bowl combine yogurt and snipped mint. From one lime,
finely shred 1 tsp. peel. Juice the lime. Stir peel and 1 Tbsp. juice in to yogurt. Cut
remaining lime in wedges, if desired. Serve kabobs with yogurt sauce, mint, and
lime.
4. Serve skewers with yogurt sauce and lime wedges. Top with additional fresh
mint.
Nutrition Facts (Five-Spice Beef Kabobs)-
Per serving- 213 kcal cal., 8 g fat (3 g sat. fat, 3 g monounsatured fat), 74 mg
chol., 366 mg sodium, 5 g carb., 1 g fiber, 2 g sugar, 29 g pro.
Percent Daily Values are based on a 2,000 calorie diet
Serving
Suggestions
Serve with fresh carrot ribbons. Use a vegetable peeler to make thin ribbons. Toss with a squeeze of lime juice and sprinkle w/ five-spice
Originally Submitted
2/8/2015
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