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February 03, 2005
Creamy Spinache Penne
Ingredients:
12 oz fresh spinache leaves, stemmed
12 oz penne pasta, uncooked
1 clove garlic
1 cup cottage cheese
1/4 cup milk
1/4 cup grated parmesan cheese
1 tsp. dried basil leaves, crushed
1/2 tsp. salt
1/4 tsp. pepper
12 oz roasted red peppers, chopped (and drained if in a jar)
Directions:
Spoon the spinach into a large pot of boiling water. Cook 1 minute. Remove spinach from the water with a slotted spoon, reserving the water in the pot for cooking the pasta. Rinse the spinach with cold water and drain well. Chop the spinache and set aside. Return the water to a boil.
Add pasta to the boiling water and cook for 10 minutes, or until just tender. Drain well.
Meanwhile, place the garlic in a food processor, cover, and process until minced. Add chopped spinach, cottage cheese, and milk; cover and process until well-blended. Add parmesan cheese and seasonings and mix well. Toss with pasta and red peppers. Serve warm.
Health Hint: Substitute the cottage and parmesan cheese for low-fat cheeses.
The whole food processing thing isn't necessary - it just makes things easier. You can always mince all of the ingredients, stir them together, simmer them in a pot for a minute or so, and then pour it over the pasta. That works too.
Posted by Kelli Little at February 3, 2005 07:32 AM