CREAMY SPINACH PENNE
Total Time: 27 min
6 servings
12 oz. fresh spinach leaves; stemmed 12 oz. penne pasta, uncooked; 1 clove garlic; 1
cup Breakstone's or Knudsen Low Fat Cottage Cheese;
1/4 cup milk; 1/4 cup Kraft; 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.
Spoon 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.
Tips:
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