Ingredients
-
refrigerated cheese tortellini
-
18 o.z. Cheese Tortellini
-
1 cup Milk
-
4 o.z. PHILADELPHIA Cream Cheese Spread
-
6 Tbsp. KRAFT Grated Parmesan Cheese
-
1/4 tsp. Black pepper
-
6 o.z. baby spinach leaves
-
1 cup Cherry tomatoes
Directions
Steps
|
1
Done
|
Step 1Cook pasta as directed on package, omitting salt. |
|
2
Done
|
Step 2Meanwhile, 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. |
|
3
Done
|
Step 3Drain pasta. Add to spinach mixture; mix lightly. Top with tomatoes and remaining Parmesan. |
