8 oz thin spaghetti
1 ¼ C marinara sauce
¼ C CSD Spread
20 turkey pepperoni slices, quartered
1 (2.2 oz) can sliced olives, drained
½ C shredded Parmesan cheese
1 (8 oz) container fresh Mozzarella cheese, drained, cut in chunks
¼ C chopped fresh basil
Cook pasta in boiled salted water according to package directions; drain well and return to pot.
Stir in marinara sauce, CSD Spread, pepperoni and olives. Stir and cook until very hot. Toss with Parmesan cheese and mozzarella, turn off heat, stir well and cover for 3-5 minutes to barely melt mozzarella. Sprinkle with basil and serve.