Look no further for a great way to prepare zucchini and tomatoes! In this recipe, they're mixed with Parmesan and cream cheese and served with penne pasta.
What You Need
Original recipe yields 4 servings
3 cups penne pasta, uncooked
1 can (14.7 oz.) Italian-style diced tomatoes, undrained
1 zucchini, coarsely chopped (about 1-1/2 cups)
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Cook pasta as directed on package. Drain; set aside.
Add tomatoes and zucchini to same pan; cover. Cook on medium-high heat 5 min. or until zucchini is tender.
Reduce heat to medium; add cream cheese spread, stirring until blended. Add pasta and Parmesan cheese; cook until heated through.
Serve the sauce over your favorite filled pasta, such as mushroom ravioli or cheese tortellini.
Substitute mushrooms or summer squash for zucchini.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 64g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.