Creamy Four-Cheese Pasta With Spinach

INGREDIENTS

8 oz

uncooked quinoa or chickpea pasta (such as rigatoni, penne, farfalle, or rotini)

1 tbsp

olive oil

8 cups

baby spinach

1 tbsp

chopped garlic

2 oz

fontina cheese, shredded (about 1/2 cup)

1/2 cup

low-fat ricotta cheese

1 oz

1/3-less-fat cream cheese, softened

1/4 tsp

kosher salt

1/8 tsp

cayenne pepper

1/4 cup

finely grated Parmesan cheese