Rustic Italian Parmesan Pasta Toss

• 3 cups penne pasta, uncooked
• 1 can (14.7 oz.) Italian-style diced tomatoes, undrained
• 1 zucchini, coarsely chopped (about 1-1/2 cups)
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Cook pasta as directed on package.
2. Drain; set aside.
3. Add tomatoes and zucchini to same pan; cover.
4. Cook on medium-high heat 5 min.
5. or until zucchini is tender.
6. Reduce heat to medium; add cream cheese spread, stirring until blended.
7. Add pasta and Parmesan cheese; cook until heated through.

penne pasta, italianstyle diced tomatoes, zucchini, philadelphia, parmesan cheese

Taken from www.kraftrecipes.com/recipes/rustic-italian-parmesan-pasta-toss-144281.aspx (may not work)