Creamy Vegetable Pasta

This is a recipe from the Kraft website that is very tasty! I have changed the recipe a bit though - using whole wheat pasta, adding crab meat, adding garlic, etc. The first time I made this, the whole wheat pasta seemed to soak up the sauce and we really like saucy pasta. So in my version I have also doubled the milk and cream cheese, so if you like less sauce you can cut both of those in half. This is also pretty low fat/low calorie and full of veggies so it's very filling! Enjoy!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 7  ounces whole wheat pasta shells, cooked and drained (we used bow-tie)
• 1  cup  crabmeat
• 1  large  red pepper, cut into strips
• 1  medium zucchini, sliced
• 1  cup fresh mushrooms, sliced
• 1  tablespoon olive oil
• 8  ounces light cream cheese
• 1  cup skim milk
• 2  tablespoons parmesan cheese, grated
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon salt
• 1  teaspoon garlic, minced
•  pepper (to taste)

Directions

1. Cook and stir vegetables and minced garlic in hot oil in a large skillet on medium heat until tender-crisp.
2. Add cream cheese, milk, parmesan cheese, and seasoning. Mix well.
3. Add crab, mix well.
4. Reduce to low heat; cook until cream cheese is melted, stirring frequently.
5. Place cooked and drained pasta in a large bowl. Add sauce, toss to coat. (I usually just toss the pasta into the sauce pan and toss to coat).