2 pkg (9-oz each) refrigerated cheese ravioli
1 red bell pepper, chopped
1 tub (8-oz) Chive and Onion Cream Cheese Spread
1 cup frozen peas
1 cup Shredded Italian Five Cheese Blend
Freshly ground black pepper, optional
Cook pasta as directed on package, omitting the salt. Drain, reserving 1 cup of the water.
Lightly spray a large nonstick skillet with cooking spray. Cook and stir the pepper in the skillet over medium heat for 5 minutes or until crisp tender. Add 3/4 cup of the reserved water, cream cheese spread, and the peas to the skillet. Cook, stirring 2 to 3 minutes or until the cream cheese is melted and the peas are heated through.
Add the drained pasta and stir to coat evenly. If sauce is too thick, thin by adding the remaining reserved water, a little at a time, until of desired consistency.
Top with the shredded cheese and pepper, if using, before serving.
1 tub (8-oz) Chive and Onion Cream Cheese Spread
1 cup frozen peas
1 cup Shredded Italian Five Cheese Blend
Freshly ground black pepper, optional
Cook pasta as directed on package, omitting the salt. Drain, reserving 1 cup of the water.
Lightly spray a large nonstick skillet with cooking spray. Cook and stir the pepper in the skillet over medium heat for 5 minutes or until crisp tender. Add 3/4 cup of the reserved water, cream cheese spread, and the peas to the skillet. Cook, stirring 2 to 3 minutes or until the cream cheese is melted and the peas are heated through.
Add the drained pasta and stir to coat evenly. If sauce is too thick, thin by adding the remaining reserved water, a little at a time, until of desired consistency.
Top with the shredded cheese and pepper, if using, before serving.
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