Bring a saucepan of water to a BOIL; ADD pasta; COOK until tender, according to package instructions, typically 10 minutes.
In the meantime, in a saucepan over medium heat, COMBINE tomatoes, spinach, salt, pepper, basil and garlic; COOK, STIRRING, until mixture starts to bubble.
In a mixing bowl, WHISK together the flour, milk and cream; STIR this mixture, along with the Parmesan cheese, into the tomato-spinach mixture; HEAT through; REDUCE heat to low; SIMMER until thick, about 2 minutes.
DRAIN pasta (do not rinse); POUR into saucepan with sauce; STIR to coat.
Original recipe calls for cheese tortellini, but it made for a somewhat "doughy" texture; may also try Trader Joes Spinach Tortellini as a substitute.
Per Serving (excluding unknown items): 425 Calories; 13g Fat (28.5% calories from fat); 13g Protein; 62g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 279mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.