Creamy Basil & Red Pepper Pasta with Parmesan

• 2-1/2 cups whole wheat penne pasta, uncooked
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
• 1/4 cup fat-free milk
• 1 jar (7 oz.) roasted red peppers, well drained
• 3 Tbsp. chopped fresh basil, divided
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 1/4 tsp. ground black pepper

1. Cook pasta in large saucepan as directed on package, omitting salt.
2. Meanwhile, process reduced-fat cream cheese and milk in food processor until blended.
3. Add red peppers and 2 Tbsp.
4. basil; process until blended.
5. Drain pasta; return to pan.
6. Add cream cheese mixture; mx lightly.
7. Stir in mozzarella.
8. Serve topped with remaining basil, Parmesan and black pepper.

whole wheat penne pasta, philadelphia, milk, red peppers, fresh basil, milk, parmesan cheese, ground black pepper

Taken from www.kraftrecipes.com/recipes/creamy-basil-red-pepper-pasta-parmesan-174618.aspx (may not work)