Creamy Spinach Penne - Kraft Recipes Top
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Creamy Spinach Penne

Prep Time
Total Time

6 servings

A vibrant sauce made with spinach and roasted peppers gets its creaminess from cottage cheese in this easy penne pasta dish for six.

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What You Need

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Make It

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  • Add spinach to large pan of boiling water; cook 1 min. Remove spinach with slotted spoon. Reserve water in pan for cooking the pasta. Rinse spinach with cold water; drain well.
  • Meanwhile, return water to boil. Add pasta; cook 10 min. or just until tender. While pasta is cooking, blend garlic in blender until minced. Chop spinach. Add to blender along with the cottage cheese and milk; blend until smooth. Blend in Parmesan and seasonings.
  • Drain pasta; place in large bowl. Add spinach mixture and red peppers; mix lightly.

Special Equipment Needed

Make it Easy

For easy prep, use pre-washed bagged spinach.


  • 6 servings

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious
  • Low sodium
  • Diabetes Center

Diabetes Center

  • Carb Choices: 4 Carb Choice

Diet Exchange

  • 3-1/2 Starch
  • 1 Vegetable
  • 1 Meat (L)

Nutrition Bonus

Rich in vitamin A, the fresh spinach adds vibrant color to this delicious, yet low-calorie and low-fat, main dish. And as a bonus, it also teams up with the roasted peppers to provide vitamin C.

Nutritional Information

Serving Size 6 servings
Calories 330
Total fat 4g
Saturated fat 2g
Cholesterol 10mg
Sodium 400mg
Carbohydrate 56g
Dietary fiber 4g
Sugars 4g
Protein 17g
% Daily Value
Vitamin A 130 %DV
Vitamin C 50 %DV
Calcium 20 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I used bagged spinach for this ... 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.
Date published: 2010-10-26
Rated 3 out of 5 by from I thought the recipe was very simple. I thought the recipe was very simple. the sauce, I would not make in a blender. I did this time, but I had to add more milk to get it to go. I would use a processor next time. I also added more garlic, since I like it, but in the end, I thought it was too much. Maybe that was because I added to everything else in the blender whole. But anyway, I didn't have a whole jar of peppers, I used half and then cut up a container of grape tomatoes and added them! I thought it was good otherwise :)
Date published: 2015-02-10
Rated 5 out of 5 by from I saw this recipe a year or two ago, and it has become a staple. I saw this recipe a year or two ago, and it has become a staple. I am single, and it is easy to adjust for a smaller portion. I did make a few changes (I never follow recipes completely). I cut the spinach down to 1/2 lb (the 1st time I used full 3/4 lb., but to me the texture of the sauce is better when cut back to 1/2). I also use extra garlic, fresh basil, and a great Italian spice mix from Penzey's. Instead of milk, I usually use a little pasta seems that the sauce comes together better that way. Sometimes I sub feta for parmesan...VERY good, with a tiny bit sprinkled on top. Finally, I usually saute some shrimp in garlic and olive oil to give some protein, and sometimes sprinkle a chopped tomato on top (only if I can find a good local one in season). Very yummy. It feels like you are cheating, but it is actually good for you! One of my new comfort foods
Date published: 2010-09-21
Rated 5 out of 5 by from I really enjoyed this dish. I really enjoyed this dish. I used a little bit more garlic than the recipe asked for and also frozen spinach. I used a potato masher instead of a blender for more of a course texture and added pimientos instead of the red pepper. I was really happy with the result. Cooking the pasta in the "spinach water" was a great idea and gave the pasta some extra flavor. Will be made again!
Date published: 2009-05-21
Rated 5 out of 5 by from My boyfriend and I LOVE this recipe. My boyfriend and I LOVE this recipe. We made it for our first Valentine's Day together in 2005. We leave out the red peppers though (I hate peppers). I hate cottage cheese because of the texture, but it's very good in this recipe! Everyone should try this! (This is my second time reviewing this recipe, my previous review disappeared)
Date published: 2007-01-09
Rated 5 out of 5 by from I liked this better cold as a salad. I liked this better cold as a salad. I used a food processor rather than a blender. I also used sun dried tomatoes instead of the peppers.. it has a mild flavor so someone who likes rich flavors may not care for this. the sundried tomatoes where the perfect match because of this... this will be a regular in my menu planning..
Date published: 2014-04-09
Rated 4 out of 5 by from I have made this recipe several times, and both my husband and I enjoy it. I have made this recipe several times, and both my husband and I enjoy it. Just remember to put the lid on the blender tight - I didn't, and ended up with it in my hair, on my clothes and on the ceiling!! I have also used fresh basil in place of the dried basil, and think it gives it a little bit better flavor.
Date published: 2005-06-12
Rated 5 out of 5 by from This was a really easy and delicious dinner! 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!
Date published: 2011-01-19
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