Creamy Cottage Cheese Alfredo Florentine

• 3 cups penne pasta, uncooked
• 1 cup milk
• 1 cup BREAKSTONE'S 2% Milkfat Low Fat Cottage Cheese
• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed, softened
• 1 clove garlic, coarsely chopped
• 1/4 cup plus 1 Tbsp. KRAFT Grated Parmesan Cheese, divided
• 2 cups tightly packed coarsely chopped fresh spinach
• 1 cup halved grape tomatoes

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, blend milk, cottage cheese, Neufchatel, garlic and 1/4 cup Parmesan in blender until smooth; pour into large skillet.
3. Cook on medium heat 5 min.
4. or until heated through, stirring constantly.
5. Drain pasta.
6. Add to sauce in skillet along with the spinach and tomatoes; mix lightly.
7. Cook on medium-low heat 2 to 3 min.
8. or until heated through, stirring occasionally.
9. Remove from heat.
10. Sprinkle with remaining Parmesan.

penne pasta, milk, s, cheese, clove garlic, parmesan cheese, fresh spinach, halved grape tomatoes

Taken from www.kraftrecipes.com/recipes/creamy-cottage-cheese-alfredo-florentine-186247.aspx (may not work)