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Categories:Viewed: 2 - Published at: a year ago
Ingredients
- 220 g spaghetti, uncooked
- 1 Tbsp. olive oil
- 1 large red pepper, cut into strips
- 1 zucchini, sliced
- 1 cup sliced fresh mushrooms
- 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
- 1/2 cup milk
- 2 Tbsp. Kraft 100% Parmesan Grated Cheese
- 1/2 tsp. dried oregano leaves
Method
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat.
- Add vegetables; cook and stir 3 to 5 min.
- or until softened.
- Add cream cheese, milk, Parmesan and oregano; mix well.
- Cook on low heat 3 to 5 min.
- or until cream cheese is completely melted, stirring frequently.
- Drain spaghetti; place in large bowl.
- Add sauce; mix lightly.
