- 1 (350 gram) package refrigerated cheese tortellini
- 1 cup frozen peas
- 1 tablespoon oil
- 1/2 pound fresh asparagus spears, trimmed, chopped
- 1 yellow pepper, chopped
- 2 cloves garlic, minced
- 1 (270 g) tub PHILADELPHIA Original Cooking Creme Cream Cheese Product
- Cook pasta as directed on package, omitting salt and adding peas to the water for the last 2 min.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add asparagus, peppers and garlic; cook and stir 3 to 4 min. or until vegetables are crisp-tender. Add Cooking Creme; cook and stir 2 to 3 min. or until heated through.
- Drain pasta mixture, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Serve immediately.