Ingredients

Adjust Servings:

	7 o.z. Spaghetti unooked
	1 large Red Pepper cut into strips
	1 Zucchini sliced
	1 cup Mushrooms sliced
	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

Nutritional information

330

Calories

11 g

Fat

25 mg

Cholesterol

220 mg

Sodium

45 g

Carbs

7 g

Sugar

12 g

Protein

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Creamy Vegetable Pasta

Name: Creamy Vegetable Pasta
Yield: 4 Servings
Ingredients: Spaghetti: 7 o.z.; Red Pepper: 1 large; Zucchini: 1; Mushrooms: 1 cup; Olive Oil: 1 Tbsp.; PHILADELPHIA 1/3 Less Fat than Cream Cheese: 1/2 cup; Fat-free milk: 1/2 cup; KRAFT Grated Parmesan Cheese: 2 Tbsp.; Dried Oregano: 1/2 tsp.

30
Serves 4
Medium

Ingredients

7 o.z. Spaghetti
unooked
1 large Red Pepper
cut into strips
1 Zucchini
sliced
1 cup Mushrooms
sliced
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

Directions

Creamy Vegetable Pasta

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Steps

1 Done	Step 1 Cook spaghetti as directed on package, omitting salt.
2 Done	Step 2 Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 3 to 5 min. or until crisp-tender. Add reduced-fat cream cheese, milk, Parmesan and oregano; mix well. Cook on low heat 3 to 5 min. or until cream cheese is completely melted, stirring frequently.
3 Done	Step 3 Drain spaghetti; place in large bowl. Add sauce; mix lightly.