INGREDIENTS
3/4 lb
spaghetti, uncooked
3 cups
small broccoli florets
3
carrots (3/4 lb.), cut into thin slices
4 oz
(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup
milk
1/3 cup
KRAFT Grated Parmesan Cheese
1/4 cup
butter
1/2 tsp
garlic powder