Creamy Vegetable Pasta

• 3/4 cup sliced mushrooms
• 3/4 cup sliced zucchini
• 3/4 cup red or green pepper strips
• 2 Tbsp. butter or margarine
• 1 tub (8 oz.) PHILADELPHIA Light Cream Cheese Spread
• 1/2 cup milk
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 1/2 tsp. dried oregano leaves
• 1/2 tsp. salt
• 7 oz. spaghetti, cooked, drained

1. Cook and stir vegetables in butter in large skillet on medium heat until tender-crisp.
2. Add cream cheese, milk, Parmesan cheese and seasonings; stir on low heat until cream cheese is melted.
3. Toss sauce with spaghetti.
4. Serve with additional Parmesan cheese, if desired.

mushrooms, zucchini, red, butter, cream cheese, milk, parmesan cheese, oregano, salt

Taken from www.kraftrecipes.com/recipes/creamy-vegetable-pasta-51810.aspx (may not work)