Sausage-Vegetable Ragout Pappardelle

• 1/2 cup Philadelphia Cream Cheese Product
• 1/4 cup milk
• 220 g pappardelle pasta, uncooked
• 3/4 lb. (340 g) Italian turkey sausage
• 1 small onion, chopped
• 1 small each green and yellow zucchini, quartered lengthwise, then sliced crosswise
• 1 clove garlic, minced
• 1 can (19 fl oz/540 mL) no-salt-added diced tomatoes, undrained

1. Mix cream cheese product and milk until blended.
2. Cook pasta as directed on package, omitting salt.
3. Meanwhile, remove casings from sausage if necessary.
4. Cook sausage and onions in large nonstick skillet on medium heat 2 min., stirring occasionally to break up the sausage.
5. Add zucchini; cook and stir 5 to 7 min.
6. or until sausage is done and zucchini is crisp-tender, adding garlic for the last minute.
7. Add cream cheese mixture and tomatoes; cook 3 min.
8. or until heated through, stirring frequently.
9. Drain pasta; place on platter.
10. Top with sauce.

philadelphia cream cheese, milk, pasta, italian turkey sausage, onion, zucchini, clove garlic

Taken from www.kraftrecipes.com/recipes/sausage-vegetable-ragout-pappardelle-139302.aspx (may not work)