Cheesy Vegetarian Pasta Skillet

• 3 oz.
• 1/4 cup chopped onion
• 1/4 tsp. ground cumin
• 1/4 tsp. chili powder
• 1/2 cup tomato, diced, canned, no added salt
• 1/2 cup small pasta shells, uncooked
• 1/4 cup peppers, yellow, fresh, chopped
• 1 oz. VELVEETA LIGHT Reduced Fat Pasteurized Prepared Cheese Product
• 1/2 Tbsp. fresh cilantro
• 1/2 cup fat-free sorbet or sherbet
• 8 fl oz (1 cup) drinking water

1. COOK crumbles with onion, cumin and chili powder in large skillet on medium-high heat 5 min., stirring occasionally.
2. ADD tomatoes, 1 cup of water, pasta and peppers; stir.
3. Bring to boil.
4. Reduce heat to medium-low; cover.
5. Simmer 10 to 15 min.
6. or until pasta is tender and most of the liquid is absorbed.
7. STIR in VELVEETA; cook 2 min.
8. or until melted, stirring occasionally.
9. Sprinkle with cilantro.
10. COMPLEMENT meal with sorbet.
11. SERVE an 8 fl oz glass of water with meal.

onion, ground cumin, chili powder, tomato, pasta shells, peppers, fresh cilantro, sorbet, water

Taken from www.kraftrecipes.com/recipes/cheesy-vegetarian-pasta-skillet-109258.aspx (may not work)