8 oz. spinach pasta
4 Tbsp. milk
8 oz. Philadelphia cream cheese
2 (2 3/4 oz.) pkg. Boursin cheese with garlic and herbs
2 oz. chopped walnuts
2 Tbsp. chopped parsley or chives
12 oz. radiatore, ruffles or rotelle pasta
1/2 c. butter
1 Tbsp. finely chopped garlic
1 lb. fresh spinach, well rinsed, trimmed and torn into bite-size pieces
1/4 tsp. salt
1/4 tsp. freshly ground pepper
4 plum tomatoes or 2 medium tomatoes, seedless and chopped (about 1 1/2 c.)
4 oz. goat cheese, crumbled

Cook pasta. At the same time in large saucepan melt butter over medium heat. Add garlic and sauté 30 seconds. Add spinach, salt and pepper; sauté 2 minutes or until spinach is wilted. Transfer pasta to a warm serving bowl. Add spinach, tomatoes and goat cheese; toss well. Makes 4 servings, containing 645 calories each.