Pasta with Meatballs and Spinach for Two

• 1-1/2 cups fibre-enriched farfalle (bow-tie pasta), uncooked
• 2 tsp. oil
• 1/2 lb. (225 g) cremini mushroom, sliced
• 2 cloves garlic, minced
• 1/4 lb. (115 g) frozen fully cooked meatballs
• 2 Tbsp. Philadelphia Herb & Garlic Cream Cheese Product
• 2 cups loosely packed baby spinach leaves
• 2 Tbsp. Kraft 100% Parmesan Aged Grated Cheese

1. Cook pasta as directed on package, omitting salt.
2. Drain pasta, reserving 1/2 cup cooking water.
3. Heat oil in large nonstick skillet on medium-high heat.
4. Add mushrooms and garlic; cook and stir 5 min.
5. Add meatballs and reserved cooking water; stir.
6. Cover; simmer 5 min.
7. or until meatballs are heated through.
8. Add cream cheese product; cook and stir 30 sec.
9. or until melted.
10. Stir in spinach; cook and stir 1 min.
11. or just until spinach is wilted.
12. Add pasta and Parmesan; mix lightly.

fibreenriched, oil, cremini mushroom, garlic, meatballs, philadelphia, baby spinach leaves, cheese

Taken from www.kraftrecipes.com/recipes/pasta-meatballs-spinach-for-two-177680.aspx (may not work)