Instructions

• Bring a large pot of water to a rolling boil and add salt. Add the 1 pound dried whole grain fusilli pasta and cook according to package instructions, stopping 1–2 minutes before the package's stated al dente time (the pasta should be almost al dente).
• When the pasta is almost al dente, add the 1 cup red bell pepper (cut into small segments), 1 cup snow peas (halved), 1 cup small broccoli florets, and 1 cup sliced carrots to the boiling water and blanch for 1 minute.
• Before draining, use a heatproof measuring cup or ladle to remove and set aside exactly 2 cups reserved pasta water. Then drain the pasta and vegetables in a colander and rinse them with cold water briefly to stop the cooking. Set drained pasta and vegetables aside.
• Return the empty pot to the stove over medium heat. Add the reserved 2 cups pasta water, the 4 ounce cream cheese (low-fat or nonfat) — cut into small pieces for easier melting — and the 3 cloves garlic (minced). Whisk or stir constantly until the cream cheese melts and you have a smooth, thin cream sauce.
• Add the drained pasta and the blanched vegetables back into the pot with the sauce. Stir well to coat the pasta and vegetables evenly.
• Add the 1 cup chopped scallions, 1 cup sliced zucchini (halved), and 2 teaspoons fresh thyme leaves to the pot. Stir to incorporate.
• Taste and season with salt and pepper as needed.
• Serve warm or at room temperature and garnish with grated parmesan.