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4 servings, 2 cups (500 mL) each
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Prepare recipe as directed, reducing olives to 3 Tbsp. and adding 1 Tbsp. capers to drained cooked pasta in pan along with the cream cheese mixture and reserved pasta cooking water.
Substitute 1 large red pepper for 1 of the eggplants or zucchini. Cut pepper into quarters, then grill 3 to 4 min. on each side or until lightly charred. Chop into bite-size pieces before adding to the prepared sauce along with the remaining chopped grilled vegetables.
The vegetables can be grilled ahead of time. Cool, then refrigerate up to 24 hours. Spread onto parchment-covered baking sheet to reheat in warm oven while the pasta is cooking, then continue as directed.
* 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.