- Prep Time
- 1 pound gemelli pasta, uncooked
- 2 tablespoons butter
- 4 ounces (1/2 of 8-oz. pkg.) Philadelphia® Cream Cheese, cubed
- 1 cup whole milk
- 1/4 cup Kraft® Grated Parmesan Cheese, divided
- 1 tablespoon lemon zest
- 1/8 teaspoon freshly ground black pepper
Cook pasta as directed on package; drain.
Meanwhile, melt butter in large saucepan on medium heat. Add cream cheese and milk; stir 2 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly with whisk. Stir in 2 Tbsp. Parmesan.
Add pasta to sauce with zest; stir until evenly coated. Top with pepper and remaining Parmesan.