Rotini with Fresh Tomatoes and Basil

Rotini with Fresh Tomatoes and Basil
Makes 6 servings
  • 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Sundried Tomato and Basil Cream Cheese Spread
  • 1/4 cup chopped fresh basil
  • 2 Tbsp. KRAFT Grated Parmesan Cheese
  • 2 Tbsp. Olive Oil
  • 3 cloves garlic, minced
  • 3 tomatoes, chopped
  • 3 cups rotini pasta, uncooked

1. Cook pasta in large skillet as directed on package, omitting salt. Drain in colander; set aside.

2. Heat oil in same skillet on medium heat. Add garlic; cook and stir 2 min. Add pasta and cream cheese spread; cook and sir 2 to 3 min. or until cream cheese is melted and pasta is heated through. Stir in tomatoes; cook and stir 2 min. or until heated through.

3. Remove from heat. Add basil; mix lightly. Sprinkle with Parmesan.

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