Fettuccine Primavera

• 220 g fettuccine, uncooked
• 1 Tbsp. oil
• 1 lb. (450 g) fresh asparagus spears, trimmed, cut into 2-inch lengths
• 1 small zucchini, sliced
• 2 cloves garlic, minced
• 1/2 cup Philadelphia Dill Cream Cheese Product
• 3/4 cup 25%-less-sodium chicken broth
• 3 green onions, sliced
• 1 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1/4 tsp. black pepper

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large nonstick skillet on medium-high heat.
3. Add asparagus, zucchini and garlic; cook and stir 2 to 3 min.
4. or until crisp-tender.
5. Spoon vegetables to one side of skillet.
6. Add cream cheese product and broth to other side of skillet; cook and stir 3 to 4 min.
7. or until cream cheese is melted.
8. Add onions and lemon juice; stir to evenly coat all ingredients in skillet with sauce.
9. Cook and stir 1 to 2 min.
10. or until heated through.
11. Drain pasta; place in serving bowl.
12. Add vegetable mixture; mix lightly.
13. Sprinkle with pepper.

oil, lengths, zucchini, garlic, cream cheese, green onions, lemon juice, black pepper

Taken from www.kraftrecipes.com/recipes/fettuccine-primavera-132484.aspx (may not work)