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
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.