Summer Vegetable Pasta Toss

Name: Summer Vegetable Pasta Toss
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 35
Cuisine: Global
Ingredients: 118 milliliters cilantro, chopped; 2 ears corn on the cob, kernels removed; 113 grams (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed; 340 grams can evaporated milk; 118 milliliters fresh basil, chopped; 1 Tbsp oil; 2 Tbsps hot pepper sauce; 1 red pepper, cut into 1/2-in. pieces; 177 milliliters chopped red onions; 237 milliliters KRAFT Shredded Cheddar Cheese, divided; 340 grams spaghetti, uncooked; 1 yellow squash, cut into 1/2-in. pieces; 1 small zucchini, cut into 1/2-in. pieces

Summer Vegetable Pasta Toss might be just the side dish you are searching for. One portion of this dish contains approximately 3g of protein, 4g of fat, and a total of 84 calories. This recipe serves 35. This recipe covers 3% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. If you have spaghetti, ears corn on the cob, evaporated milk, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Blend milk, cream cheese and hot sauce in blender until well blended. Cook spaghetti as directed on package.

Ingredients you will need

Cream Cheese

Hot Sauce

Spaghetti

Milk

Equipment you will use

Blender

Meanwhile, heat oil in large skillet on medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onions; cook and stir 5 min.

Ingredients you will need

Onion

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.

Ingredients you will need

Cream Cheese

Vegetable