Creamy Primavera Tortellini

• 1 pkg. (350 g) refrigerated cheese tortellini, uncooked
• 1 Tbsp. oil
• 1/2 lb. (225 g) fresh asparagus spears, trimmed, chopped
• 1 yellow pepper, chopped
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1/2 cup Philadelphia Cream Cheese Product
• 1/4 cup milk

1. Cook pasta in large saucepan as directed on package, omitting salt.
2. Meanwhile, heat oil in large nonstick skillet on medium-high heat.
3. Add asparagus, peppers and peas; cook 3 to 4 min.
4. or until vegetables are crisp-tender, stirring frequently and adding garlic for the last minute.
5. Add cream cheese product and milk; cook and stir 2 to 3 min.
6. or until cream cheese is melted and sauce is heated through.
7. Drain pasta mixture, reserving 1/3 cup cooking water.
8. Gradually stir enough of the reserved water into vegetable mixture in skillet until sauce is of desired consistency.
9. Add pasta; mix lightly.

oil, yellow pepper, frozen peas, garlic, philadelphia cream cheese, milk

Taken from www.kraftrecipes.com/recipes/creamy-primavera-tortellini-131069.aspx (may not work)