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4 servings, 1-3/4 cups (425 mL) each
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Substitute 1 cup fresh or frozen peas for the asparagus.
If using raw cleaned shrimp, add before cream cheese and cook 5 min. or until pink. Continue as directed.
Save 50 calories and 5 grams of total fat, including 3 grams of saturated fat, per serving by preparing with whole wheat fettuccine, Philadelphia Light Brick Cream Cheese Spread and Kraft 100% Light Parmesan Grated Cheese.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I found that the lemon taste was too strong, maybe I added too much zest, but either way it was just meh.
This is a great recipe however i tried it your way so i revamped it and used a whole pkg of brick cream cheese with 1/2 cup of butter, the parmesan cheese, garlic pwd then added a little milk to thin out a little is was much more creamy stuck to the pasta much better and the taste was unbelievable you guy's should give it a try...my hubby will only let me make it my way!!!!