Creamy Restaurant-Style Tortellini
what you need
2 pkg. (9 oz. each) refrigerated cheese tortellini
1 cup milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4 tsp. black pepper
1 pkg. (6 oz.) baby spinach leaves
1 cup quartered cherry tomatoes
COOK pasta as directed on package, omitting salt.
MEANWHILE, cook milk and cream cheese in large skillet on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring occasionally. Stir in 1/4 cup (4 Tbsp.) Parmesan and pepper. Add spinach; mix well.
DRAIN pasta. Add to spinach mixture; mix lightly. Top with tomatoes and remaining Parmesan.
kraft kitchens tips
SERVING SUGGESTION Serve this delicious dish with a crisp, mixed green salad for a simple, yet sophisticated, meal.
SPECIAL EXTRA For a change of pace, add 1/4 tsp. crushed red pepper and the zest of 1 lemon to sauce with the Parmesan and black pepper.
SPECIAL EXTRA Prepare using PHILADELPHIA Chive & Onion Cream Cheese Spread.
Recipe found here: Creamy Restaurant-Style Tortellini