Pasta Primavera

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
• 1 cup KRAFT Grated Parmesan Cheese
• 1/2 cup (1 stick) butter or margarine
• 1/2 cup milk
• 3 cups fresh vegetables, cut into bite-size pieces
• 1 pkg. (9 oz.) refrigerated fettuccine, uncooked

1. Stir cream cheese, Parmesan cheese, butter and milk in large saucepan on medium-low heat until smooth.
2. Add vegetables and pasta to boiling water; cook 3 minutes.
3. Drain.
4. Toss cream cheese mixture and pasta mixture.
5. Serve with additional Parmesan cheese, if desired.
6. Variations: Prepare as directed, substituting 3 cups frozen vegetable blend for fresh vegetables.
7. Add pasta and vegetables to boiling water; cook 3 minutes.
8. - Prepare as directed, adding 1 cup thawed frozen peas and 1/4 cup chopped cooked OSCAR MAYER Bacon or 1/4 cup OSCAR MAYER Real Bacon Bits to sauce; heat thoroughly.

philadelphia cream cheese, parmesan cheese, butter, milk, fresh vegetables

Taken from www.kraftrecipes.com/recipes/pasta-primavera-53040.aspx (may not work)