Creamy Spinach & Pasta Skillet

By carol gorman

Ingredients

• 3 cups penne pasta, uncooked
• 1 Tbsp. oil
• 3 cloves garlic, minced
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1 Tbsp. lemon juice
• 1 pkg. (6 oz.) baby spinach leaves
• 1/4 cup KRAFT Grated Parmesan Cheese, divided

Details

Servings 8
Preparation time 20mins
Cooking time 20mins
Adapted from kraftrecipes.com

Preparation

Step 1

COOK pasta as directed on package, omitting salt.

MEANWHILE, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. Stir in tomatoes; cook 3 min. or until heated through, stirring frequently. Add cream cheese and lemon juice; cook and stir 3 to 5 min. or until cream cheese is melted and mixture is well blended.

PLACE spinach in large bowl. Drain pasta, reserving 1/3 cup cooking water. Add pasta, reserved water, tomato mixture and 3 Tbsp. Parmesan to spinach; mix lightly. Serve topped with remaining Parmesan.