Ingredients Jump to Instructions ↓

  1. 3/4 pound spaghetti, uncooked

  2. 2 teaspoons oil

  3. 1 small onion, chopped

  4. 1 green pepper, chopped

  5. 2 cloves garlic, minced

  6. 4 cups torn romaine lettuce leaves

  7. 1 (10 ounce) tub PHILADELPHIA Italian Cheese and Herb Cooking Creme

  8. 1/4 cup milk

  9. 1 cup fresh cilantro

  10. 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Instructions Jump to Ingredients ↑

  1. Cook spaghetti as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 min. or until crisp-tender. Stir in lettuce; cook 2 min. or until wilted. Transfer to blender. Add cooking creme, milk and cilantro; blend until smooth. Return to skillet. Drain spaghetti. Add to sauce in skillet; cook and stir 1 to 2 min. or until heated through. Remove from heat. Top with mozzarella; cover. Let stand 2 to 3 min. or until mozzarella is melted.


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