Farmers' Market Spaghetti

Ingredients

• 0.3 cup balsamic vinaigrette dressing kraft
• 30 servings pepper black freshly ground
• 4 cups cherry tomatoes 
• 2 sprigs rosemary fresh
• 4 cloves garlic smashed
• 2 Tbsp olive oil 
• 0.5 cup parmesan cheese divided grated kraft
• 0.8 lb pasta like spaghetti uncooked

Equipment

• frying pan
• oven

Directions

1. Heat oven to 400F.
2. Toss tomatoes with garlic, rosemary, 2 Tbsp. cheese and oil; spoon into 13x9-inch pan.
3. Bake 15 to 20 min. or until tomatoes start to burst.
4. Meanwhile, cook spaghetti as directed on package, omitting salt.
5. Discard rosemary from tomato mixture.
6. Drain spaghetti, reserving 1/4 cup cooking water.
7. Add to tomato mixture with dressing; mix lightly. Top with pepper and remaining cheese.