Italian Herb & Cheese Fettuccine

by Erin

Leah and I made this last night to kick off our Harry Potter movie marathon, in preparation for the final movie coming out next week. You better believe we are going to the midnight showing! Unfortunately, the four others we convinced to start the marathon with us last night (4 who have never watched any of the movies, let alone read the books – blasphemy I say) will probably not be joining us for the duration. Advantage of reading the books as they came out (totally waiting in line more than once at midnight for it) and then watching the movies right as they hit the screen, I suppose. Somehow this meal wasn’t enough to convince them to come back for more.

This was the second time I’ve played with the Philadelphia cooking creme, and I continue to love it. I really need to try the other blends, because it makes for fun and quick meals. This dish in particular was almost a little too spicy for Leah, but I not only got seconds but thirds. And the not-so-much-Harry Potter fans found something else to be a fan of. In other words it was just marvelous… darling.

Oh, and this is completely unrelated but if I had a bunch of money lying around, I would buy these shoes in a heart beat. Size 7, mk thanks O:-).


1 lb fettuccine noodles (used Ronzoni’s Garden Delight)

1 Tbsp olive oil

1 lb hot Italian turkey sausage, sliced thin

16 oz package frozen vegetable medley (used broccoli, cauliflower, carrots, zucchini, and yellow squash)

1 tub (10 0z) Philadelphia Italian Herb and Cheese Blend Cooking Creme

1/2 cup – 1 cup reserved pasta cooking water

1/2 cup freshly grated Parmesan cheese, plus more for garnish

1 tsp red pepper flakes, plus more for garnish


  1. Cook noodles according to directions. reserve pasta water.
  2. Heat large skillet over medium high heat with olive oil. Brown sausages for about 7 minutes. Add frozen vegetables, cover and let cook for about 5 minutes, until vegetables have thawed out. Add cooking creme and noodles to skillet and stir together. Add reserved pasta water, one ladle at at a time, until sauce is to your desired consistency. Stir in Parmesan cheese and red pepper flakes. Serve immediately with more Parmesan and red pepper flakes as garnish.

Source: PB & Kelly

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Erin @ Dinners, Dishes and Desserts July 17, 2011 - 8:09 pm

Looks yummy! I tried the cooking cream cheese stuff, and I was impressed as well. And if you get these shoes, I could share them with you – they are HOT, and the perfect size :)

spiffycookie July 17, 2011 - 10:49 pm

OMG arn’t they?? Too bad I just checked my bank account and it is pathetic looking at the moment :-(

Leah July 15, 2011 - 8:59 pm

And I made another blog post! (Obviously I’m behind on my reading….) This was SO yummy, I’m just a weeny when it comes to spicy stuff. :)

kankana July 7, 2011 - 7:19 pm

I am a huge harry porter friend. I am so excited about the final episode :)
This looks delicious and quick to make.

Lauren at Keep It Sweet July 7, 2011 - 5:08 pm

Yum, I love a giant bowl of pasta!

spiffycookie July 8, 2011 - 9:54 am

I prob could’ve eaten the entire bowl to myself!

Maureen July 7, 2011 - 2:52 am

This will not do. I haven’t seen any cooking creme in Australia! Philly’s gonna have to do better because this looks smashing!! Want some.

Enjoy HP !

Tracey July 6, 2011 - 2:55 pm

Yum, we’re on the same page with cheesy pasta posts today – you can’t go wrong :)

PS – Don’t hate me, I’ve never seen any of the HP movies. I read the first few books but had a lot of trouble really getting into it…

Tara @ Chip Chip Hooray July 6, 2011 - 1:17 pm

Ooh, I have never heard of Philadelphia cooking creme before! This looks great. :)

(Also, *totally* with you on the Harry Potter preparation thing. In a completely non-embarrassing way, of course.)


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