SUMMER VEGETABLE PASTA TOSS

Summer Vegetable Pasta Toss image

Fresh basil and cilantro are the finishing touches on a glorious veggie-pasta toss that stars peppers, squash, zucchini and sweet corn from the cob.

Provided by My Food and Family

Categories Home

Time 35m

Yield Makes 6 servings.

Number Of Ingredients 13

Ingredients

1 can (12 oz.) evaporated milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. hot pepper sauce
3/4 lb. spaghetti, uncooked
1 Tbsp. oil
3/4 cup chopped red onions
1 red pepper, cut into 1/2-in. pieces
1 yellow squash, cut into 1/2-in. pieces
1 small zucchini, cut into 1/2-in. pieces
2 ears corn on the cob, kernels removed
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
1/2 cup fresh basil, chopped
1/2 cup cilantro, chopped

Steps:

Blend milk, cream cheese and hot sauce in blender until well blended. Cook spaghetti as directed on package.
Meanwhile, heat oil in large skillet on medium heat. Add onions; cook and stir 5 min. Add remaining vegetables; cook and stir 8 min. or until crisp-tender. Stir in cream cheese mixture; cook 5 min. or until heated through, stirring frequently.
Drain spaghetti; place in large bowl. Add 3/4 cup cheddar and 1/2 the herbs; toss until melted. Top with vegetable mixture, remaining cheddar and herbs.

Nutrition Facts : Calories 530, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 70 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g