10 sundried tomato halves, cut into quarters
8 oz dried pasta, such as whole wheat Rotini, or Dreamfield's penne rigatoni
10 oz. fresh spinach, cleaned, rinsed, and shredded
2 tbsp. olive oil
6 minced garlic cloves
4 oz reduced-fat feta cheese
1-1/2 cups 1% fat cottage cheese
ground black pepper, to taste.

Cook pasta as directed on box. Add sun-dried tomatoes to cooking water. Drain pasta and tomatoes.

In a large pot with 1 inch of water, steam spinach for 1-2 minutes. Drain.

Add back to pan, along with olive oil and garlic. Sauté over medium heat for 2 min. Add cooked pasta and tomatoes to pan with spinach, along with cottage cheese. Warm for 2 minutes, stirring constantly. Transfer pasta-spinach mix to a large serving bowl.

Toss with feta cheese and black pepper to taste. Serve at once.

This is great served with homemade garlic bread made with rustic Italian bread. Very healthy.

Submitted by: Sherry Monfils