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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
Make It
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.
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