Prep
15-30 mins
Cook
15 MIN
Calories
510
Ingredients
3 cups
farfalle (bow-tie pasta)
8
fresh asparagus spears (120 g), trimmed, cut diagonally into 2-inch-lomg pieces
1 cup
frozen peas and tightly packed baby spinach
125 g
(1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
1/2 cup
ranch salad dressing
4
radishes, thinly sliced
1/4 cup
chopped mixed fresh herbs, such as chives, parsley and/or tarragon
Instructions
Step 1
Cook pasta in boiling water in large saucepan as directed on package, adding asparagus, peas and spinach to the cooking water for the last 2 min.; drain.
Step 2
Return pasta mixture to saucepan. Add cream cheese and dressing; stir until cream cheese is completely melted and sauce is well blended.
Step 3
Spoon pasta mixture into serving dish; top with radishes and herbs.