Creamy Vegetable Pasta

• 7 oz. spaghetti, uncooked
• 1 large red pepper, cut into strips
• 1 zucchini, sliced
• 1 cup sliced fresh mushrooms
• 1 Tbsp. olive oil
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
• 1/2 cup fat-free milk
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 1/2 tsp. dried oregano leaves

1. Cook spaghetti as directed on package, omitting salt.
2. Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 3 to 5 min.
3. or until crisp-tender.
4. Add reduced-fat cream cheese, milk, Parmesan and oregano; mix well.
5. Cook on low heat 3 to 5 min.
6. or until cream cheese is completely melted, stirring frequently.
7. Drain spaghetti; place in large bowl.
8. Add sauce; mix lightly.

red pepper, zucchini, mushrooms, olive oil, philadelphia, milk, parmesan cheese, oregano

Taken from www.kraftrecipes.com/recipes/creamy-vegetable-pasta-51809.aspx (may not work)