8 oz. ziti or penne
1 (14 oz.) can Italian style tomato
1/8 to 1/4 tsp. crushed hot pepper flakes
1/2 tsp. salt
1/4 lb. spinach, rinsed, drained, and coarsely chopped
2 oz. lowfat cream cheese
1/4 tsp. nutmeg

Bring a large pot filled with salted water to a boil. Add ziti and cook until tender but still firm, about 12 minutes.

Meanwhile, in a medium nonreative saucepan, combine tomatoes, hot pepper flakes, and salt. Warm over medium-low heat, breaking up tomatoes with a large spoon, while pasta cooks.

Drain pasta and return to hot pan. Add spinach, cream cheese, and nutmeg. Cook, stirring, over low heat until spinach wilts, 1 to 2 minutes. Pour tomato sauce over spinach ziti and stir gently to mix.