Cook rotini (twists) according to directions except add frozen loose-pack cauliflower, broccoli and carrots the last five minutes of cooking; drain.

Into the hot saucepan, combine 1-cup 1 percent milk, 3-ounces reduced-fat cream cheese and 1/4-teaspoon pepper. Cook and stir on low until cream cheese melts.

Return pasta and vegetable mixture to pan. Toss to coat with cream cheese mixture. Stir in 1/2-cup freshly grated Parmesan cheese if desired, or use prepared, fat free Parmesan.

Serving Suggestions: Pairs nicely with toasted garlic bread and/or a mixed salad.