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 (1/2 stick) butter
1/2 tsp. Garlic powder
COOK spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min.
MEANWHILE, cook remaining ingredients in saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.
DRAIN spaghetti mixture; return to pan. Add sauce; toss to coat.
Recipe by Kraft, Photos by Laura Spear
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