1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1 cup cooking liquid.
2. Add cream cheese and mascarpone cheese to bowl, stirring with a whisk until smooth. Stir in lemon rind and the next 4 ingredients (through nutmeg).
3. Heat saucepan over medium-high heat. Add pasta and cream cheese mixture to pan; cook 1 minute, stirring constantly. Stir in spinach and tomatoes; cook 2 minutes or until spinach wilts, stirring frequently. Remove pan from heat; stir in basil. Sprinkle evenly with cheese; serve immediately.
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