In a Dutch oven cook pasta in a large amount of boiling, lightly salted water for 4 minutes. Add frozen vegetables. Cook about 5 minutes more or until pasta and vegetables are tender; drain. Return pasta mixture to hot pan.
Add cream cheese spread to pasta mixture. Cook until heated through, stirring occasionally. Stir in enough of the milk to reach desired consistency. Season to taste with salt and pepper. Sprinkle with Parmesan cheese before serving.