Saucy Ribbon Vegetables

By carol gorman

Ingredients

• 1 cup water
• 4 carrots (3/4 lb.),cut lengthwise into very thin slices
• 2 zucchini, cut lengthwise into very thin slices
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper

Preparation

Step 1

BRING water to boil in medium saucepan on medium-high heat. Add carrots; cover. Cook 1 min. Add zucchini; cook, covered, 3 min. Use slotted spoon to transfer vegetables to bowl; reserve water in pan.

WHISK cream cheese spread into reserved water; cook on medium heat 2 to 3 min. or until cream cheese is melted and sauce is well blended, whisking constantly.

SPOON vegetables onto platter; top with sauce.