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Categories:Viewed: 78 - Published at: 3 years ago
Ingredients
- 3 cups penne pasta, uncooked
- 1 can (14.7 oz.) Italian-style diced tomatoes, undrained
- 1 zucchini, coarsely chopped (about 1-1/2 cups)
- 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
- 2 Tbsp. KRAFT Grated Parmesan Cheese
Method
- Cook pasta as directed on package.
- Drain; set aside.
- Add tomatoes and zucchini to same pan; cover.
- Cook on medium-high heat 5 min.
- or until zucchini is tender.
- Reduce heat to medium; add cream cheese spread, stirring until blended.
- Add pasta and Parmesan cheese; cook until heated through.
