VELVEETA Country Garden Primavera

Ingredients

• 2 cups cauliflower florets 
• 1.5 cups cherry tomatoes halved
• 1 cup mostaccioli pasta cooked drained
• 1 tsp basil leaves dried crushed
• 1 Tbsp oil 
• 3 cups matchlike zucchini sticks 
• 6 oz velveetaâ cut into 1/2-inch cubes
• 6 oz velveetaâ cut into 1/2-inch cubes

Equipment

• frying pan

Directions

1. Cook and stir zucchini and cauliflower in oil in large nonstick skillet on medium heat until crisp-tender.
2. Add tomatoes, pasta and basil; mix lightly. Cook until heated through, stirring occasionally.
3. Stir in VELVEETA; cook until melted, stirring occasionally.