Add 1/4 tsp. crushed red pepper to cooked tomato mixture along with the cream cheese and lemon juice.
Omit oil, garlic, cream cheese and lemon juice. Cook tomatoes in large skillet on medium heat until heated through, stirring occasionally. Add 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme; cook and stir 2 to 3 min. or until heated through. Add drained pasta, reserved cooking water, spinach and 2 Tbsp. Parmesan; continue as directed.
Prepare using rotini or mostaccioli.