Creamy Penne Primavera

• 10 ounce penne (short tubular pasta), uncooked
• 1 (16-ounce) package frozen Sugar Snap stir-fry vegetable blend
• 1/2 (8-ounce) tub light cream cheese (about 1/2 cup)
• 1/2 cup fat-free sour cream
• 3 tablespoons fat-free milk
• 1 1/2 teaspoons salt-free herb-and-spice blend (such as Mrs. Dash)
• 1/2 teaspoon salt
• 1/4 cup (1 ounce) shredded fresh Parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat. Add vegetables to pasta the last 2 minutes of cooking. Drain; set aside.
2. Using the same saucepan (pan will still be warm), melt cream cheese over low heat; add sour cream, stirring until smooth. Add milk, stirring until smooth. Add spice blend and salt; stir well. Add pasta mixture, and toss well. Sprinkle with Parmesan cheese. Serve immediately.

penne, sugar, light cream cheese, sour cream, milk, salt, salt, parmesan cheese

Taken from www.myrecipes.com/recipe/creamy-penne-primavera (may not work)