Mediterranean Grilled Veggie Pasta

• 220 g pappardelle pasta, uncooked
• 2 Japanese eggplants, cut lengthwise into 1/4-inch-thick slices
• 2 zucchini, cut lengthwise into 1/4-inch-thick slices
• 1/2 red onion, cut into 1/4-inch-thick slices
• 3 Tbsp. Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 1/2 cup Philadelphia Herb & Garlic Light Cream Cheese Product
• 1/2 cup milk
• 1/4 cup Kalamata olives, pitted, quartered
• 2 Tbsp. Kraft 100% Romano Shredded Cheese

1. Heat barbecue to medium heat.
2. Cook pasta in large saucepan as directed on package, omitting salt.
3. Meanwhile, brush vegetables with dressing; grill 3 to 4 min.
4. on each side or until tender.
5. Remove from barbecue.
6. Cut onion slices in half, then cut zucchini and eggplant slices diagonally in half.
7. Drain pasta, reserving 1/3 cup cooking water.
8. Mix cream cheese product and milk until blended.
9. Return pasta to saucepan.
10. Add cream cheese mixture, olives and enough of the reserved cooking water until sauce is of desired consistency.
11. Cook on medium-low heat 2 to 3 min.
12. or until heated through, stirring constantly.
13. Add vegetables; cook and stir 2 min.
14. or until evenly coated with sauce.
15. Serve topped with Romano.

pasta, japanese eggplants, zucchini, red onion, olive oil, philadelphia, milk, olives, cheese

Taken from www.kraftrecipes.com/recipes/mediterranean-grilled-veggie-pasta-153498.aspx (may not work)