INGREDIENTS
1 cup
Broccoli florets, small
1 cup
Carrots
3
Garlic cloves
1 cup
Red bell pepper
1 cup
Scallions
1 cup
Snow peas
2 tsp
Thyme, fresh leaves
1 cup
Zucchini
1 lb
Fusilli pasta, dried whole grain
1
Salt and pepper
4 oz
Cream cheese, low fat (or nonfat)
1
Parmesan
2 cups
Reserved pasta water