- 1 pound gemelli pasta, uncooked
- 2 tablespoons butter
- 4 ounces 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.