A Fresh Twist

The picture probably doesn’t do the meal justice. 🙂 Last night I made Creamy Green Spaghetti, a yummy and fresh version of the regular spaghetti sauce. I used whole wheat pasta which added an interesting flavor as well. Again, I cut the recipe in half and it was perfect for supper and my lunch today.

  • 3/4 lb. spaghetti, uncooked
  • 2 tsp. oil
  • 1 small onion, chopped
  • 1 green pepper, chopped
  • 2 cloves garlic, minced
  • 4 cups torn romaine lettuce leaves
  • 1 tub (10 oz.) Philadelphia® Italian Cheese and Herb Cooking Creme
  • 1/4 cup milk
  • 1 cup fresh cilantro
  • 1 cup Kraft® Shredded Low-Moisture Part-Skim Mozzarella Cheese


  • Cook spaghetti as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 min. or until crisp-tender. Stir in lettuce; cook 2 min. or until wilted. Transfer to blender. Add cooking creme, milk and cilantro; blend until smooth. Return to skillet.
  • Drain spaghetti. Add to sauce in skillet; cook and stir 1 to 2 min. or until heated through.
  • Remove from heat. Top with mozzarella; cover. Let stand 2 to 3 min. or until mozzarella is melted. Yield: 6 servings, 1 cup each.

1 Comment

  1. Beth says:

    That sounds tasty! I'm not a big fan of cilantro, but you could probably do some other fresh herb, like basil (which I adore). I'm so proud of you, trying all these new and different dishes. Way to go. 🙂


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