Cheesy Pasta Primavera

Ryan and I made this as a side dish for a dinner party this weekend. Neither of us had made it before, but it turned out delicious. And it went very nice with the baked chicken the other couple (Jake and Mere) brought. Again, I didn't take a picture...I really need to start remembering to do that.

Cheesy Pasta Primavera

• 3 c whole wheat penne pasta
• 1 t sea salt
  
• 2 T Kraft Light Zesty Italian dressing
• 1 medium zucchini, cut into bite-size pieces
• 1 red pepper, chopped
• 1 c reduced-sodium chicken broth
• 4 oz. Neufchatel cheese (1/3 less fat cream cheese)
• 1/2 c grated Parmesan cheese

Cook pasta in sea salt water. As pasta is cooking, heat dressing in a skillet on medium heat. Once heated, cook vegetables for about 8-10 minutes, stirring frequently. Add broth and Neufchatel cheese. Cook until Neufchatel is melted. Stir in Parmesan. When pasta is done, drain water and return pasta to pan. Add Vegetables and sauce to pasta. Serve. Sauce will thicken as it cools.