Creamy Spinach Penne
(14 votes) Move your mouse over the stars then click to vote.
Loading ...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.
Other Suggested Recipes:
- Totellini with Creamy Vegetables
- Penne with Sun Dried Tomatoes
- Creamy Bow Tie Primavera
- Baked Penne with Double Mushroom Sauce
- Angel Hair Pasta With Creamy Pesto
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 290 | 4 | 2 | 16 | 3 | 600 | 49 | 6 |
Next time I will try with non-fat ricotta… The sauce alone would be good with garlic and tomatoes on toast. Would make again.
This recipe is good! I did add a bit of extra cheese though. Mushrooms would be a nice addition.
Very good! I added mushrooms as another reviewer recommended, and it was a great addition.
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!