Creamy Vegetable Pasta - cooking recipe

Ingredients

1 large red pepper, cut into strips
1 medium zucchini, sliced
1 cup sliced fresh mushrooms
1 tablespoon olive oil
1/2 cup light cream cheese spread
1/2 cup nonfat milk
2 tablespoons grated parmesan cheese
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
7 ounces spaghetti, cooked, drained

Preparation

COOK and stir vegetables in hot oil in large skillet on medium heat until crisp-tender.
ADD cream cheese spread, milk, Parmesan cheese and seasonings; mix well. Reduce heat to low; cook until cream cheese is melted, stirring frequently.
DRAIN hot spaghetti; place in large bowl. Add sauce; toss to coat.