Creamy Green Spaghetti

• 3/4 lb. spaghetti, uncooked
• 2 tsp. oil
• 1 small onion, chopped Safeway 1 lb For $1.49 thru 02/09
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 4 cups torn romaine lettuce leaves
• 1 tub (10 oz.) PHILADELPHIA Italian Herb Cooking Creme
• 1/4 cup milk
• 1 cup fresh cilantro
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1. Cook spaghetti as directed on package.
2. Meanwhile, heat oil in large nonstick skillet on medium heat.
3. Add onions, peppers and garlic; cook and stir 5 min.
4. or until crisp-tender.
5. Stir in lettuce; cook 2 min.
6. or until wilted.
7. Transfer to blender.
8. Add cooking creme, milk and cilantro; blend until smooth.
9. Return to skillet.
10. Drain spaghetti.
11. Add to sauce in skillet; cook and stir 1 to 2 min.
12. or until heated through.
13. Remove from heat.
14. Top with mozzarella; cover.
15. Let stand 2 to 3 min.
16. or until mozzarella is melted.

oil, onion, green pepper, garlic, torn romaine lettuce leaves, philadelphia italian, milk, fresh cilantro, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/creamy-green-spaghetti-123438.aspx (may not work)