Autumn Pasta Toss

• 1 lb. penne pasta, uncooked
• 1/2 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
• 1 lb. butternut squash, peeled, cut into 3/4-inch pieces
• 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 3/4 lb. Brussels sprouts, trimmed, quartered
• 6 oz. shiitake mushrooms, stems removed, caps thinly sliced
• 1 cup fat-free reduced-sodium chicken broth
• 1/2 cup KRAFT Shredded Parmesan, Romano, and Asiago Cheeses, divided

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat dressing in large skillet on medium-high heat.
3. Add squash and onions; cook 5 min., stirring frequently.
4. Add Brussels sprouts and mushrooms; cook 5 min., stirring frequently.
5. Stir in broth.
6. Bring to boil; cover.
7. Simmer on medium-low heat 5 min.
8. or until vegetables are tender.
9. Drain pasta; place in large bowl.
10. Add vegetable mixture and 1/4 cup cheese; toss lightly.
11. Sprinkle with remaining cheese.

penne pasta, italian vinaigrette, butternut squash, onion, brussels sprouts, shiitake mushrooms, chicken broth, romano

Taken from www.kraftrecipes.com/recipes/autumn-pasta-toss-89411.aspx (may not work)