VELVEETA Country Garden Primavera

• 3 cups matchlike zucchini sticks
• 2 cups cauliflower florets
• 1 Tbsp. oil
• 1-1/2 cups halved cherry tomatoes
• 1 cup mostaccioli, cooked, drained
• 1 tsp. dried basil leaves, crushed
• 6 oz. VELVEETA, cut into 1/2-inch cubes

1. Cook and stir zucchini and cauliflower in oil in large nonstick skillet on medium heat until crisp-tender.
2. Add tomatoes, pasta and basil; mix lightly.
3. Cook until heated through, stirring occasionally.
4. Stir in VELVEETA; cook until melted, stirring occasionally.

zucchini, cauliflower florets, oil, tomatoes, mostaccioli, basil, velveeta

Taken from www.kraftrecipes.com/recipes/-17686.aspx (may not work)