Summer Vegetable Pasta Toss Recipe

Name: Summer Vegetable Pasta Toss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (12 oz.) evaporated milk; 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed; 2 Tbsp. hot pepper sauce; 3/4 lb. spaghetti, uncooked; 1 Tbsp. oil; 3/4 cup chopped red onions; 1 red pepper, cut into 1/2-in. pieces; 1 yellow squash, cut into 1/2-in. pieces; 1 small zucchini, cut into 1/2-in. pieces; 2 ears corn on the cob, kernels removed; 1-1/2 cups KRAFT Shredded Cheddar Cheese, divided; 1/2 cup fresh basil, chopped; 1/2 cup cilantro, chopped

Servings: persons

1 can (12 oz.) evaporated milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. hot pepper sauce
3/4 lb. spaghetti, uncooked
1 Tbsp. oil
3/4 cup chopped red onions
1 red pepper, cut into 1/2-in. pieces
1 yellow squash, cut into 1/2-in. pieces
1 small zucchini, cut into 1/2-in. pieces
2 ears corn on the cob, kernels removed
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
1/2 cup fresh basil, chopped
1/2 cup cilantro, chopped

1
Blend milk, cream cheese and hot sauce in blender until well blended.
2
Cook spaghetti as directed on package.
3
Meanwhile, heat oil in large skillet on medium heat.
4
Add onions; cook and stir 5 min.
5
Add remaining vegetables; cook and stir 8 min.
6
or until crisp-tender.
7
Stir in cream cheese mixture; cook 5 min.
8
or until heated through, stirring frequently.
9
Drain spaghetti; place in large bowl.
10
Add 3/4 cup cheddar and 1/2 the herbs; toss until melted.
11
Top with vegetable mixture, remaining cheddar and herbs.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 can (12 oz.) evaporated milk, 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, 2 Tbsp. hot pepper sauce, 3/4 lb. spaghetti, uncooked, and more.

Yes, Summer Vegetable Pasta Toss falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Vegetable Pasta Toss

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions