Spaghetti with Cream Sauce

2 cups mushroom slices
1 cup halved zucchini slices
1 garlic clove, minced
2 tablespoons Parkay Margarine
1/3 cup half and half
1/2 pound Velveeta Pasteurized Process Cheese Spread, cubed
8 ounces spaghetti, cooked, drained

Saute vegetables and garlic in margarine until zucchini is
crisp-tender. Reduce heat to low. Add half and half and
Velveeta. Stir until Velveeta is melted. Toss with hot
spaghetti.

Makes 6 servings
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kraft Foods.