Pasta Primavera

• 1 pkg. (454 g) whole wheat linguine, uncooked
• 1 pkg. (284 g) fresh spinach
• 2 each red and yellow peppers, cut into thin strips
• 1 can (10 fl oz/284 mL) sliced mushroom, drained
• 1 cup Philadelphia Garden Vegetable Light Cream Cheese Product
• 1/2 cup skim milk
• 2 Tbsp. fresh basil, finely chopped
• 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese

1. Cook pasta in large saucepan as directed on package, omitting salt and adding spinach, peppers and mushrooms to saucepan for the last 3 min.
2. Meanwhile, cook cream cheese product and milk in same saucepan on low heat until cream cheese is completely melted and sauce is well blended, stirring frequently.
3. Drain pasta; place in large bowl.
4. Add cream cheese sauce; toss to coat.
5. Top with basil and grated cheese.

whole wheat linguine, fresh spinach, yellow peppers, mushroom, philadelphia, milk, fresh basil, cheese

Taken from www.kraftrecipes.com/recipes/pasta-primavera-86877.aspx (may not work)