Creamy Vegetable Pasta Recipe

Name: Creamy Vegetable Pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings, 1/4 recipe (298 g) each
Ingredients: 220 g spaghetti, uncooked; 1 Tbsp. olive oil; 1 large red pepper, cut into strips; 1 zucchini, sliced; 1 cup sliced fresh mushrooms; 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed; 1/2 cup milk; 2 Tbsp. Kraft 100% Parmesan Grated Cheese; 1/2 tsp. dried oregano leaves

Ingredients

220 g spaghetti, uncooked
1 Tbsp. olive oil
1 large red pepper, cut into strips
1 zucchini, sliced
1 cup sliced fresh mushrooms
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
1/2 cup milk
2 Tbsp. Kraft 100% Parmesan Grated Cheese
1/2 tsp. dried oregano leaves

	PREP TIME 20m	COOK TIME 10m	TOTAL TIME 30m
YIELD 4 servings, 1/4 recipe (298 g) each

Instructions

Cook spaghetti as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium heat.
Add vegetables; cook and stir 3 to 5 min. or until softened.
Add 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.
Drain spaghetti; place in large bowl.
Add sauce; mix lightly.