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Entrée

Creamy Basil & Tomato Pasta

Creamy Basil & Tomato Pasta recipe
photo by:
kraft
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What You Need

2 cans (19 fl oz/540mL each) stewed tomatoes, drained (about 3 cups)
1 pkg. (250g) Philadelphia Brick Cream Cheese, cubed
1/4 cup Kraft Sun-Dried Tomato & Oregano Dressing
450 g (1/2 of 900-g pkg.) linguine
1/2 cup chopped fresh basil
1/2 cup pine nuts, toasted

Make It

TOSS tomatoes with cream cheese and dressing; cover. Set aside.

COOK pasta as directed on package; drain. Return to pot.

ADD tomato mixture, basil and pine nuts; toss lightly. Cook on medium heat 2 to 3 min. or until cream cheese is slightly melted.

kraft kitchens tips

Special Extra
To dress up the dish, stir in 1 lb. cooked shrimp with the cooked pasta, cream cheese and pine nuts.
Substitute
Substitute Philadelphia Light Cream Cheese Spread for the regular product and save 3 grams of fat per serving.
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