Pasta With Cheese And Walnuts

• 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

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

pasta, milk, philadelphia cream cheese, boursin cheese with garlic, walnuts, parsley, radiatore, butter, garlic, fresh spinach, salt, freshly ground pepper, tomatoes, goat cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=707 (may not work)