Shrimp, Zucchini & Tomato Fusilli

• 3 cups whole wheat fusilli pasta, uncooked
• 1 Tbsp. olive oil
• 1 lb. (450 g) uncooked medium shrimp, peeled, deveined Safeway 1 lb For $8.99 thru 02/09
• 1 cup coarsely chopped red onions
• 1 small zucchini, cut lengthwise in half, then sliced crosswise
• 1/2 cup Philadelphia Herb & Garlic Light Cream Cheese Product
• 1/3 cup milk
• 1 cup halved grape tomatoes

1. Cook pasta in large saucepan as directed on package, omitting salt.
2. Meanwhile, heat oil in large nonstick skillet on medium heat.
3. Add shrimp; cook 3 min.
4. or until shrimp turn pink, stirring frequently.
5. Add onions and zucchini; cook and stir 2 min.
6. or until slightly softened.
7. Add cream cheese product and milk; cook and stir 2 to 3 min.
8. or until cream cheese is completely melted and sauce is well blended.
9. Drain pasta, reserving 1/3 cup cooking water.
10. Gradually add enough of the cooking water to shrimp mixture until sauce is of desired consistency.
11. Add pasta and tomatoes; mix lightly.

whole wheat fusilli pasta, olive oil, shrimp, red onions, zucchini, philadelphia, milk, halved grape tomatoes

Taken from www.kraftrecipes.com/recipes/shrimp-zucchini-tomato-fusilli-139299.aspx (may not work)