Shrimp, Zucchini & Tomato Fusilli

Ingredients

• 3 cups whole wheat fusilli pasta
• uncooked
• 1 Tbsp. olive oil
• 1 lb. (450 g) uncooked medium shrimp
• peeled
• deveined Safeway 1 lb For $8.99 thru 02/09
• 1 cup coarsely chopped red onions
• 1 small zucchini
• cut lengthwise in half
• then sliced crosswise
• 1/2 cup Philadelphia Herb & Garlic Light Cream Cheese Product
• 1/3 cup milk
• 1 cup halved grape tomatoes

Instructions

1. Cook pasta in large saucepan as directed on package, omitting salt.
2. Meanwhile, heat oil in large nonstick skillet on medium heat.
3. Add shrimp; cook 3 min.
4. or until shrimp turn pink, stirring frequently.
5. Add onions and zucchini; cook and stir 2 min.
6. or until slightly softened.
7. Add cream cheese product and milk; cook and stir 2 to 3 min.
8. or until cream cheese is completely melted and sauce is well blended.
9. Drain pasta, reserving 1/3 cup cooking water.
10. Gradually add enough of the cooking water to shrimp mixture until sauce is of desired consistency.
11. Add pasta and tomatoes; mix lightly.