Spaghetti Carbonara with Zucchini

• 220 g spaghetti, uncooked
• 1 Tbsp. olive oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 tsp. minced fresh thyme
• 1/2 cup water
• 2 small zucchini, ends removed, cut in half lengthwise and 1/4-inch sliced
• 1/2 cup Philadelphia Cream Cheese Product
• 1/2 cup 25%-less-sodium chicken broth
• 1/4 cup Kraft 100% Parmesan Aged Grated Cheese

1. Cook pasta according to package directions, omitting salt.
2. Meanwhile, heat oil in a large skillet over medium heat.
3. Add onions, garlic and thyme, cook 3 to 5 min.
4. or until softened.
5. Add water and zucchini, cook 5 to 7 min or until zucchini is softened.
6. Add cream cheese and broth; cook 1 min, or until melted.
7. Add drained pasta and toss to coat.
8. Sprinkle with Parmesan and serve.

olive oil, onion, garlic, thyme, water, zucchini, philadelphia cream cheese, cheese

Taken from www.kraftrecipes.com/recipes/spaghetti-carbonara-zucchini-172223.aspx (may not work)