A vibrant sauce made with spinach and roasted peppers gets its creaminess from cottage cheese in this easy penne pasta dish for six.
What You Need
Original recipe yields 6 servings
3/4 lb. fresh spinach, stemmed
4 cups penne pasta, uncooked
1 clove garlic
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1/4 cup milk
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. dried basil leaves, crushed
1/4 tsp. black pepper
1 jar (12 oz.) roasted red pepper s, drained, chopped
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Let's Make It
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.
Make it Easy
For easy prep, use pre-washed bagged spinach.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 56g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.