Weight Watchers Creamy Cheese Capellini

I found this recipe in the March/April 2008 issue of Weight Watchers magazine. For those following the points plan, it is 6 points for 1 1/4 cup serving; it is also a CORE plan recipe.

• Ready In: 15 mins
• Serves: 4
• Yields: 4 1 1/4 cups

Ingredients

• 1⁄2 lb  whole wheat capellini
• 2  teaspoons extra virgin olive oil
• 3  plum tomatoes, diced
• 2  garlic cloves, crushed through a press
• 6  ounces  Baby Spinach
• 1  cup fat-free ricotta cheese
• 1  cup fat free mozzarella cheese, shredded
• 1⁄2 teaspoon salt

Directions

1. Cook the capellini according to package directions, omitting the salt if desired.
2. Drain, reserving 1/4 cup of the cooking liquid.
3. While the water for the pasta is heating up, heat the oil in a large non-stick skillet over medium-high heat.
4. Add the tomatoes and garlic.
5. Cook, stirring frequently, until the tomatoes are softened, about 2 minutes.
6. Add the spinach in batches, stirring just until each batch is wilted.
7. Add the capellini, reserved cooking liquid, cheeses and salt.
8. Cook, stirring frequently, until the cheeses are melted.
9. Serve at once.