1/ Cook the capelini according to pkg. directions, omitting the salt if desired.
Reserve 1/4 c. of the cooking liquid.
2/ While the water for the pasta is heating up, 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.
3/ Add the capelini, reserved cooking liquid, cheeses, and salt.
Cook, stirring frequently, until the cheeses are melted.
Serve at once.
Nutrition Facts Per Serving (About 1 1/4 c.): 338 cal, 4g fat, 1g sat fat, 0g trans fat, 11mg chol., 914mg sod, 53g carb, 6g fib,26g prot, 422mg calc.