Bolognese-Veggie Pasta

• 3 cups tri-colored rotini pasta, uncooked
• 1 lb. extra-lean ground beef
• 1/2 cup chopped onions
• 4 cloves garlic, minced
• 1/4 lb. fresh mushrooms, chopped
• 1 small carrot, shredded
• 1 small zucchini, chopped
• 2 cups spaghetti sauce
• 1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping
• 1/3 cup chopped fresh basil

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, brown meat with onions and garlic in large nonstick skillet on medium-high heat.
3. Add remaining vegetables; cook 5 min., stirring occasionally.
4. Stir in spaghetti sauce.
5. Bring to boil; cover.
6. Simmer on low heat 5 min.
7. Drain pasta.
8. Add to sauce in skillet; mix well.
9. Remove from heat.
10. Stir in grated topping and basil.

tricolored rotini pasta, extralean ground beef, onions, garlic, fresh mushrooms, carrot, zucchini, spaghetti sauce, fresh basil

Taken from www.kraftrecipes.com/recipes/bolognese-veggie-pasta-144305.aspx (may not work)