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Creamy Spinach Penne

Creamy Spinach Penne

recipe ingredients
12 oz. fresh spinach leaves, stemmed
12 oz. penne pasta, uncooked
1 clove garlic
1 cup low fat 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. black pepper
1 jar (12 oz.) roasted red peppers, drained, chopped

recipe directions
Place spinach into large pot of boiling water. Cook 1 minute. Remove spinach from water with slotted spoon, reserving water in pot for cooking pasta. Rinse spinach with cold water; drain well. Chop spinach; set aside. Return water to boil.

Add pasta to boiling water; cook 10 minutes or just until tender. Drain well.

Meanwhile, place garlic in food processor or blender container; cover. Process until minced. Add chopped spinach, cottage cheese and milk; cover. Process until well blended. Add Parmesan cheese and seasonings; mix well. Toss with pasta and red peppers. Serve warm.

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Serves: 6 - Nutrition Information Per Serving:
caloriestotal fatsat fatproteinfibersodium (mg)carbsww pts
29042163600496
  • Moon

    Next time I will try with non-fat ricotta… The sauce alone would be good with garlic and tomatoes on toast. Would make again.

  • libby

    This recipe is good! I did add a bit of extra cheese though. Mushrooms would be a nice addition.

  • Tara

    Very good! I added mushrooms as another reviewer recommended, and it was a great addition.

  • Linda

    I will definitely use only 1/2 t. basil leaves next time.
    Other than that, it was pretty good…even my “where’s the meat?”
    husband finished the whole bowl!

  • Nora

    It came out great! I added more garlic, added some oregano , baby bella mushrooms, and 2 small yellow squash. It was filling, very easy, and tasted really good!