1/2 (8-ounce) tub light cream cheese (about 1/2 cup)
1/2 cup fat-free sour cream
3 tablespoons fat-free milk
1 1/2 teaspoons salt-free herb-and-spice blend (such as Mrs. Dash)
1/2 teaspoon salt
1/4 cup (1 ounce) shredded fresh Parmesan cheese
How to Make It
Cook pasta according to package directions, omitting salt and fat. Add vegetables to pasta the last 2 minutes of cooking. Drain; set aside.
Using the same saucepan (pan will still be warm), melt cream cheese over low heat; add sour cream, stirring until smooth. Add milk, stirring until smooth. Add spice blend and salt; stir well. Add pasta mixture, and toss well. Sprinkle with Parmesan cheese. Serve immediately.
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