Creamy Vegetable Pasta

By Tonya_Speed

Ingredients

• 1 large red pepper
• 1 zucchini
• 1 cup mushrooms
• 1 Tbsp olive oil
• 1/2 cup 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
• 1/4 tsp salt
• 7 oz.spaghetti

Details

Servings 4
Adapted from kraftbrands.com

Preparation

Step 1

Cook and stir vegetables in hot oil in large skillet on medium heat until crisp-tender.
Add reduced-fat cream cheese, milk, Parmesan and seasonings; mix well. Cook on low heat until reduced-fat cream cheese is melted, stirring frequently.
Drain hot spaghetti; place in large bowl. Add sauce; toss to coat.