- 1 (8 ounce) package pappardelle pasta
- 3/4 pound Italian turkey sausage, casings removed
- 1/2 cup chopped onions
- 1 small zucchini, quartered lengthwise, then sliced crosswise
- 1 small yellow squash, quartered lengthwise, then sliced crosswise
- 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
- 2/3 cup PHILADELPHIA Reduced Fat Italian Cheese & Herb Cooking Creme
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook sausage and onions in large nonstick skillet on medium heat, stirring occasionally to break up sausage. Add zucchini and squash; cook and stir 6 to 7 min. or until sausage is done and vegetables are crisp-tender. Stir in tomatoes and cooking creme; cook and stir 3 min.
- Drain pasta; place on platter. Top with sauce.