Pasta Primavera Florentine

• 1/2 lb. (225 g) fresh asparagus spears, cut into 2-inch lengths
• 1 yellow pepper, cut into thin strips
• 220 g whole wheat spaghetti, uncooked
• 1/2 cup 25%-less-sodium chicken broth
• 1/2 cup skim milk
• 1/2 cup Philadelphia Light Cream Cheese Product
• 1 cup cherry tomatoes, halved
• 1/4 cup finely chopped fresh parsley
• 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese

1. Cook asparagus in large saucepan of boiling water 4 min.
2. Add peppers; cook 1 min.
3. Remove vegetables with slotted spoon; rinse under cold water.
4. Set aside.
5. Add spaghetti to boiling water; cook 10 min.
6. or just until tender.
7. Meanwhile, cook broth, milk and cream cheese product in large nonstick skillet on medium heat 5 min.
8. or until cream cheese is melted and sauce is well blended, stirring constantly.
9. Stir in cooked vegetables and tomatoes.
10. Drain spaghetti; place in large bowl.
11. Add sauce; toss to coat.
12. Top with parsley and Parmesan.

lengths, yellow pepper, whole wheat spaghetti, milk, cream cheese, cherry tomatoes, fresh parsley, cheese

Taken from www.kraftrecipes.com/recipes/pasta-primavera-florentine-136502.aspx (may not work)