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Main dishes

Summer Vegetable Pasta Toss

Summer Vegetable Pasta Toss recipe
photo by:kraft
time
prep:
15 min
total:
35 min
servings
total:
6 servings
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What You Need

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

Make It

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.

Kraft Kitchens Tips

Substitute
Substitute KRAFT Shredded Mozzarella Cheese for the Cheddar.
Special Extra
For a spicier sauce, prepare using 3 Tbsp. hot pepper sauce.
Size-Wise
Enjoy your favorite foods while keeping portion size in mind!
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