1/2 lb whole wheat capellini
2 tsp extra virgin olive oil
3 plum tomatoes, diced
2 garlic cloves, crushed through a press
1 (6 ounce) bag baby spinach
1 cup fat free ricotta cheese
1 cup shredded fat free mozzarella cheese
1/2 tsp salt
Cook the capelini according to package, omitting the salt if desired. Drain, reserving 1/4 cup of the cooking liquid.
Heat the oil in a large nonstick skillet over medium-high heat. Add the tomatoes and garlic. Cook, stirring frequently, until the tomatoes are softened about 2 minutes, add the spinach in batches, stirring just until each batch is wilted.
Add the capellini, reserved cooking liquid, cheeses and salt. Cook, stirring frequently, until the cheeses are melted. Serves 4.
NOTE - from the WW boards - people have complained about blandness - try extra garlic, or diced tomatoes with garlic or other herbs.