Saucy Ribbon Vegetables

• 1 cup water
• 4 carrots (3/4 lb./340 g), cut lengthwise into very thin slices
• 2 zucchini, cut lengthwise into very thin slices
• 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
• 1/8 tsp. freshly ground black pepper

1. Bring water to boil in medium saucepan on medium-high heat.
2. Add carrots; cover.
3. Cook 1 min.
4. Add zucchini; cook, covered, 3 min.
5. Use slotted spoon to transfer vegetables to bowl; reserve water in pan.
6. Whisk cream cheese product into reserved water; cook on medium heat 2 to 3 min.
7. or until cream cheese is melted and sauce is well blended, stirring constantly.
8. Spoon vegetables onto platter; top with sauce.

water, carrots, zucchini, philadelphia, freshly ground black pepper

Taken from www.kraftrecipes.com/recipes/saucy-ribbon-vegetables-138230.aspx (may not work)