Veggie Pasta Primavera

By ashleyeraas

1 lb. linguine, uncooked
1 pkg. (10 oz.) baby spinach leaves
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 jar (8 oz.) sliced mushrooms, drained
1 tub (8 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
1/2 cup milk
2 Tbsp. finely chopped fresh basil
1/4 cup KRAFT Grated Parmesan Cheese

Ingredients

• 1 lb. linguine, uncooked
• 1 pkg. (10 oz.) baby spinach leaves
• 1 red pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• 1 jar (8 oz.) sliced mushrooms, drained
• 1 tub (8 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
• 1/2 cup milk
• 2 Tbsp. finely chopped fresh basil
• 1/4 cup KRAFT Grated Parmesan Cheese

Preparation

Step 1

COOK pasta in large saucepan as directed on package, adding spinach, peppers and mushrooms the last 5 min. Drain in colander.

MEANWHILE, cook cream cheese and milk in same saucepan on low heat until cream cheese is melted and mixture is well blended, stirring frequently.

RETURN pasta mixture to pan. Add basil; mix lightly. Sprinkle with Parmesan.