One Pot Spaghetti Pasta Primavera

Margaret Wanamaker

1 carton CAMPBELL’S® Ready to Use Chicken Broth

8 oz spaghetti, uncooked

1 small red onion, thinly sliced

2 cups broccoli florets

1 cup thinly sliced carrots

½ tsp red pepper flakes

½ cup garlic and herb cream cheese

1 cup chopped red bell pepper

2 tsp lemon zest (optional)

¼ cup chopped fresh basil (optional)

Add the broth, spaghetti and veggies, red onion, broccoli, carrots and red pepper flakes. Bring the pasta and veggies to a boil in a pot over medium high heat and once boiling, start tossing with tongs for about 5 to 7 minutes.

Stir in cream cheese and red pepper, until most of the broth has evaporated and cook pasta until al dente, about 2 minutes more. Sprinkle with lemon zest or lemon juice and basil if using and serve.

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