Adapted from the Kraft Canada version to add healthier options; you can also add different vegetables as you see fit such as peas, frozen veggie mixes. Great recipe for a kitchen multi-tasker!
220 g whole wheat spaghetti, uncooked
4 slices bacon, chopped
24-28 shrimps peeled large shrimp (I used pre-cooked)
1 large zuchinni
1/2 tub (250 g) Philadelphia Herb & Garlic Light Cream Cheese Spread
1/2 cup milk
1/4 cup Kraft 100% Parmesan Light Grated Cheese
Put water on for spaghetti according to package directions (usually about 6 cups of water)
Cook bacon in skillet, then remove on to paper towels.
Add spaghetti pot and cook for 8-10 minutes in boiling water.Cook/warm zucchini and shrimp in skillet in bacon drippings.
Drain water out of spaghetti and leave in pot on med heat, add milk & cream cheese and stir while chs melts into a delightful sauce.
Slice bacon into small pieces.
Add zucchini and shrimp into spaghetti and sauce, toss well.
Serve and top with grated cheese.
Bon appetite!
No comments:
Post a Comment