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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Here's an easy dish that always gets compliments. The feta cheese and pine nuts give this pasta its Greek nature. I've reduced the fat by mixing in fat-free cottage cheese. Ingredients:
12 ounces penne pasta |
5 teaspoons olive oil |
2 tablespoons pine nuts |
5 garlic cloves, minced |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed |
1 small onion, chopped |
1/2 cup white wine |
1/2 cup water |
4 large plum tomatoes, chopped |
1/2 cup fat-free cottage cheese |
4 ounces feta cheese, crumbled |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1/2 teaspoon crushed red pepper flakes |
parmesan cheese, for topping |
Directions:
1. Cook pasta according to directions. Drain and set aside.
2. In a skillet, add 3 teaspoons of the olive oil and heat gently.
3. Add onion, garlic and pine nuts and cook till onions are translucent.
4. Stir in drained spinach, tomatoes and cook for 3 minutes, stirring occasionally.
5. Add wine and water. Set aside.
6. In a separate bowl, blend feta cheese and cottage cheese with a pastry blender.
7. Place drained pasta into skillet and heat, drizzle with 2 teaspoons olive oil and toss.
8. Add cheese mixture, spinach mixture, salt, pepper, and crushed red pepper flakes and toss again.
9. Heat for about 2 more minutes.
10. Serve immediately into plates. Sprinkle with Parmesan cheese.
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