Summer Vegetable Pasta Toss

Ingredients

• 0.5 cup cilantro leaves chopped
• 2  ears corn on the cob 
• 4 oz philadelphia cream cheese cubed ()
• 12 oz evaporated milk canned
• 0.5 cup basil fresh chopped
• 1 Tbsp oil 
• 2 Tbsp pepper sauce hot
• 1  bell pepper red cut into 1/2-in. pieces
• 0.8 cup onions red chopped
• 1.5 cups cheddar cheese shredded divided kraft
• 0.8 lb pasta like spaghetti uncooked
• 1  baby squash yellow cut into 1/2-in. pieces
• 1 small zucchini cut into 1/2-in. pieces

Equipment

• bowl
• frying pan
• blender

Directions

1. Blend milk, cream cheese and hot sauce in blender until well blended. Cook spaghetti as directed on package.
2. Meanwhile, heat oil in large skillet on medium heat.
3. Add onions; cook and stir 5 min.
4. Add remaining vegetables; cook and stir 8 min. or until crisp-tender. Stir in cream cheese mixture; cook 5 min. or until heated through, stirring frequently.
5. Drain spaghetti; place in large bowl.
6. Add 3/4 cup cheddar and 1/2 the herbs; toss until melted. Top with vegetable mixture, remaining cheddar and herbs.