Creamy Campanelle Pasta with Zucchini
- 3 cups campanelle pasta, uncooked
- 1 tsp. oil
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1/2 lb. sliced fresh mushrooms
- 2 cloves garlic, minced
- 1 Tbsp. flour
- 1/2 tsp. herbes de Provence
- 1 cup fat-free reduced-sodium chicken broth
- 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
- 1 pkg. (6 oz.) baby spinach leaves
- 1/4 cup KRAFT Grated Parmesan Cheese
- 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- Heat oven to 375 degrees F.
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat.
- Add zucchini, squash, mushrooms and garlic; cook and stir 3 min.
- Add flour and seasonings; cook and stir 1 min.
- Stir in broth; cook and stir 2 to 3 min.
- or until thickened.
- Add cream cheese spread; cook and stir 2 to 3 min.
- or until melted.
- Drain pasta; return to pan.
- Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly.
- Spoon into 2-qt.
- casserole sprayed with cooking spray; top with remaining mozzarella.
- Bake 10 min.
- or until mozzarella is melted.
campanelle pasta, oil, zucchini, yellow squash, mushrooms, garlic, flour, herbes, chicken broth, philadelphia, baby spinach leaves, parmesan cheese, mozzarella cheese
Taken from www.kraftrecipes.com/recipes/creamy-campanelle-pasta-zucchini-181511.aspx (may not work)