Creamy Vegetable Pasta
9 ingredients
8 steps
Ingredients
- 7 oz. spaghetti, uncooked
- 1 large red pepper, cut into strips
- 1 zucchini, sliced
- 1 cup sliced fresh mushrooms
- 1 Tbsp. olive oil
- 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
- 1/2 cup fat-free milk
- 2 Tbsp. KRAFT Grated Parmesan Cheese
- 1/2 tsp. dried oregano leaves
Directions
-
1Cook spaghetti as directed on package, omitting salt.
-
2Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 3 to 5 min.
-
3or until crisp-tender.
-
4Add reduced-fat cream cheese, milk, Parmesan and oregano; mix well.
-
5Cook on low heat 3 to 5 min.
-
6or until cream cheese is completely melted, stirring frequently.
-
7Drain spaghetti; place in large bowl.
-
8Add sauce; mix lightly.
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