Veggie-Pasta Toss

Ingredients

• 2-1/2 cups penne pasta
• uncooked
• 1/2 cup KRAFT Lite Zesty Italian Dressing
• 3/4 lb. sweet potatoes (about 2 small)
• peeled
• cut into 3/4-inch chunks
• 3 cloves garlic
• minced
• 1 can (14 oz.) fat-free reduced-sodium chicken broth
• 3 cups broccoli florets
• 1 red pepper
• cut into strips
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese
• cubed
• 1-1/2 tsp. dried thyme leaves
• 2 Tbsp. KRAFT Grated Parmesan Cheese

Instructions

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat dressing in large saucepan on medium-high heat.
3. Add potatoes and garlic; cook 3 min., stirring frequently.
4. Stir in broth; bring to boil.
5. Cover; simmer on medium-low heat 10 min.
6. Stir in broccoli and peppers; simmer, covered, 3 min.
7. or until vegetables are tender.
8. Add Neufchatel and thyme; cook and stir until Neufchatel is completely melted and mixture is well blended.
9. Drain pasta; place in large bowl.
10. Add sauce; mix lightly.
11. Sprinkle with Parmesan.