Creamy Lemon Pasta with Shaved Asparagus

• 3/4 lb. spaghetti, uncooked
• 1 lb. fresh asparagus spears, trimmed
• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 3 cloves garlic
• zest and juice from 1 lemon, divided
• 1 chicken bouillon cube
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Cook spaghetti in large saucepan as directed on package, omitting salt.
2. Meanwhile, use vegetable peeler to peel asparagus into thin strips.
3. Drain spaghetti, reserving 1 cup of the cooking water.
4. Blend reserved water, cream cheese, garlic, lemon juice and bouillon in blender until smooth.
5. Return spaghetti to saucepan.
6. Add cream cheese sauce and asparagus; mix lightly.
7. Cook on medium heat 3 min.
8. or until heated through, stirring frequently.
9. Sprinkle with Parmesan and lemon zest.

fresh asparagus spears, philadelphia cream cheese, garlic, lemon, chicken, parmesan cheese

Taken from www.kraftrecipes.com/recipes/creamy-lemon-pasta-shaved-asparagus-162204.aspx (may not work)