Creamy Spinach-Parmesan Ravioli

Ingredients

• 4 cups tightly baby spinach leaves packed
• 18 oz cheese ravioli refrigerated uncooked
• 6  cherry tomatoes quartered
• 0.5 cup philadelphia chive & onion cream cheese spread ()
• 2 Tbsp optional: dill fresh chopped
• 1  lemon zest 
• 1 cup milk 
• 0.3 cup parmesan cheese divided grated kraft

Equipment

• frying pan

Directions

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, cook cream cheese spread and milk in large skillet on medium heat 1 to 2 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
3. Add 1/4 cup Parmesan, spinach, dill and lemon zest; mix well.
4. Drain pasta.
5. Add to cream cheese sauce; mix lightly. Top with tomatoes and remaining Parmesan.