Bruschetta Pasta

• 2-1/2 cups cherry tomatoes
• 4 cloves garlic, thinly sliced
• 1/4 cup KRAFT Balsamic Vinaigrette Dressing
• 2-1/2 cups penne pasta, uncooked
• 1/4 cup KRAFT Shredded Parmesan Cheese
• 2 Tbsp. chopped fresh basil
• 1 sheet (18x5 inch) Reynolds Wrap Heavy Duty Aluminum Foil

1. Heat oven to 450 degrees F.
2. Place tomatoes and garlic on center of sheet of Reynolds Wrap Heavy Duty Aluminum Foil; drizzle with dressing.
3. Bring up foil sides.
4. Double fold top and ends to seal packet, leaving room for heat circulation inside.
5. Place on rimmed baking sheet.
6. Bake 15 min.
7. Meanwhile, cook pasta as directed on package, omitting salt.
8. Drain pasta; place in serving bowl.
9. Open packet carefully, allowing steam to escape, by cutting along top fold with sharp knife.
10. Spoon vegetable mixture over pasta; top with cheese and basil.

cherry tomatoes, garlic, penne pasta, parmesan cheese, fresh basil, sheet

Taken from www.kraftrecipes.com/recipes/bruschetta-pasta-185693.aspx (may not work)