Farmers' Market Spaghetti

• 4 cups cherry tomatoes
• 4 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 1/2 cup KRAFT Grated Parmesan Cheese, divided
• 2 Tbsp. olive oil
• 3/4 lb. spaghetti, uncooked
• 1/4 cup KRAFT Balsamic Vinaigrette Dressing
• freshly ground black pepper

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

cherry tomatoes, garlic, rosemary, parmesan cheese, olive oil, freshly ground black pepper

Taken from www.kraftrecipes.com/recipes/farmers-market-spaghetti-130438.aspx (may not work)