Creamy Vegetable Pasta

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This is an incredibly flexible and yummy dish. You can use green bell pepper instead of the red, whole wheat pasta or try it with fat free Philly cream cheese. Also, vary the veggies a bit, such as using yellow squash, for added color. Definitely add a little garlic to your taste!


1 large red pepper, cut into strips
1 medium zucchini, sliced
1 cup sliced fresh mushrooms
1 Tbsp. olive oil
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Light Cream Cheese Spread
1/2 cup fat-free milk
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
1/2 tsp. dried oregano leaves
1/4 tsp. salt
7 oz. spaghetti, cooked, drained


COOK and stir vegetables in hot oil in large skillet on medium heat until crisp-tender.
ADD cream cheese spread, milk, Parmesan cheese and seasonings; mix well. Reduce heat to low; cook until cream cheese is melted, stirring frequently.
DRAIN hot spaghetti; place in large bowl. Add sauce; toss to coat.

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