Main dishes

Creamy Spinach Penne

photo by:kraft

A vibrant sauce made with spinach and roasted peppers gets its creaminess from cottage cheese in this better-for-you option.

time

prep:

15 min

total:

27 min

servings

total:

6 servings

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What You Need

3/4

lb. fresh spinach leaves, stemmed

cups penne pasta, uncooked

clove garlic

cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

1/4

cup milk

1/4

cup KRAFT Grated Parmesan Cheese

tsp. dried basil leaves, crushed

1/2

tsp. salt

1/4

tsp. black pepper

jar (12 oz.) roasted red peppers, drained, chopped

Make It

ADD spinach to large pot of boiling water; cook 1 min. Remove spinach 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; cook 10 min. or just until tender. Meanwhile, blend garlic in blender until minced. Add spinach, cottage cheese and milk to blender; blend until smooth. Blend in Parmesan and seasonings.

DRAIN pasta; place in large bowl. Add spinach mixture and red peppers; mix lightly.

Kraft Kitchens Tips

Make it Easy

Use pre-washed bagged spinach for easy prep.

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firewinger

posted:4/23/2012

Very tasty and easy!

sarahhusted

posted:1/26/2012

I LOVE this recipe! After mixing the pasta and sauce...I sometimes put it in the oven (sometimes the sauce gets cold...)

rmt0126

posted:2/26/2011

My husband and I loved this recipe. We added chicken to it though. Absolutely wonderful recipe...

bpink62581

posted:1/18/2011

This was a really easy and delicious dinner! The only things I did differently were instead of using roasted red peppers I used tomatoes (only because I couldn't find them at the grocery store), and I paired the pasta with grilled chicken marinated in sun dried tomato vinaigrette. It was fabulous!

perezadri

posted:1/11/2011

This was my second attempt at this recipe, because I love spinach, but this was awful. I dont know what Im doing wrong. I added extra garlic, and extra parmesan cheese, but still tasted awful. Will take this recipe out of my recipe box.

LeahBrown26

posted:1/10/2011

Made this recipe wasn't overly impressed with the flavor. I used canned tomatoes instead of peppers for a bold flavor. I might make it again, but would have to add "something"

solymarr1

posted:12/9/2010

didn't care for this at all. way too much spinach and very bland

trayandaford

posted:12/5/2010

This was horrible! We are a family of eaters that will eat just about anything you put in front of us, and we ended up tossing this after 2 bites :(

a cook

posted:11/3/2010

The first time I made this it came out great. The second time I was heating the sauce and it clumped together into spinach globs. It still tasted good, just not great. I will defiantly try again. It has lots of veggies and was great served with stuffed portobellos.

bhanson20

posted:10/25/2010

I used bagged spinach for this ... I only used half the bag and thought it was easily enough spinach for 4 cups of pasta. I also used whole wheat rigatoni (I was out of penne), and any pasta works fine! When blending, I just added the red pepper into that, as I don't always prefer big chunks of stuff in my sauce. It'd be a great way to "hide" veggies from kids! Mine turned out really green, but still tasted great! I will definitely try this recipe again and maybe add some grilled chicken to it.