Creamy Cheese Capellini

1/2 pound whole-wheat capellini/linguini
2 tsp. olive oil
3 plum tomatoes, diced
2 garlic cloves, finely crushed
6 ounces baby spinach (about 1/2 of a bunch)
1 cup fat-free ricotta cheese
1 cup shredded mozzerella cheese
1/2 tsp. salt

Cook the pasta.  Drain and reserve 1/4 cup cooking liquid.  While the pasta is cooking, heat oil in skillet over medium-high heat, add tomatoes and garlic.  Cook about 2 minutes, then add the spinach in batches until wilted.  Add the pasta, reserved liquid, cheeses and salt.  Stir until cheeses are melted.

4 servings (about 1 and 1/4 cup each):
500 calories, 6 g fat (2 g saturated); weight watchers: 8 points