Creamy Pasta Primavera

• 8 ounces (about half a box) whole wheat rotini pasta*

• 1 cup asparagus, trimmed and cut on an angle

• ½ red pepper, medium dice

• 1 small yellow summer squash, sliced into thin circles

• 1 carrot, sliced into thin circles

• 4 ounces reduced fat cream cheese, cubed**

• ½ cup parmesan cheese, grated

• ½ teaspoon red pepper flakes

• 2 tablespoons lemon juice

1. Cook the pasta according to package directions. At the last 3 minutes of cooking, add the asparagus, bell pepper, zucchini and carrots to the water.

2. Pour ½ cup of pasta water into a measuring cup and set aside. Drain the pasta and vegetables into a strainer or colander.

3. In the same pot used for the pasta, add the pasta water, cream cheese, parmesan cheese, red pepper flakes and lemon juice. Stir until the cheese is melted.

4. Add the pasta and vegetables, and gently toss with sauce.

*Can substitute with any pasta shape available

**Optional: Use flavored cream cheese, such as garlic herb, instead of plain cream cheese. This will add additional flavor to the dish.

• Cube cream cheese

• Add cheese

• Add spices

• Cook pasta

• Cut ingredients

• Measure ingredients