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Creamy Lemon Spinach Ravioli

No leftovers here! This barely feed my hungry family of 5. Loved it because it's super tasty and fresh, very few ingredients, and it took just a few minutes to make.

18-20oz fresh cheese ravioli, uncooked
1/2 of an 8-oz. tub Chive & Onion Cream Cheese
1 cup milk
1/4 cup Parmesan Cheese
6oz. bag baby spinach leaves
2 Tbsp. chopped fresh dill
zest of 1 lemon
1 cup cherry tomatoes, quartered

Cook pasta as directed on package. Meanwhile, melt cream cheese spread and milk in large skillet on medium heat 1 to 2 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add 1/4 cup Parmesan, spinach, dill and lemon zest; mix well. Drain pasta. Add to cream cheese sauce, toss to coat. Top with tomatoes and serve.

Adapted from a Kraft recipe.

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