Sausage-Vegetable Ragout Pappardelle

• 1 pkg. (8 oz.) pappardelle pasta
• 3/4 lb. Italian turkey sausage (about 3 links), casings removed
• 1/2 cup chopped onions
• 1 small each zucchini and yellow squash, quartered lengthwise, then sliced crosswise
• 1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
• 2/3 cup PHILADELPHIA Reduced Fat Italian Cheese & Herb Cooking Creme

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, cook sausage and onions in large nonstick skillet on medium heat, stirring occasionally to break up sausage.
3. Add zucchini and squash; cook and stir 6 to 7 min.
4. or until sausage is done and vegetables are crisp-tender.
5. Stir in tomatoes and cooking creme; cook and stir 3 min.
6. Drain pasta; place on platter.
7. Top with sauce.

pasta, italian turkey sausage, onions, zucchini, salt, philadelphia

Taken from www.kraftrecipes.com/recipes/sausage-vegetable-ragout-pappardelle-131216.aspx (may not work)