Creamy Spinach & Pasta Skillet

• 3 cups penne pasta, uncooked
• 1 Tbsp. oil
• 3 cloves garlic, minced (I used garlic powder)
• 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 (I used bagged regular spinach leaves)
• 1/4 cup KRAFT Grated Parmesan Cheese, divided (I used the green can)

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. (Since I used garlic powder, I skipped this step) 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.
3. 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.

Original recipe at KraftRecipes.com here.