10 sun-dried tomato halves, cut into quarters
8 oz dried pasta, such as Dreamfield's penne rigate
10 oz fresh spinach, cleaned, rinsed, shredded
2 tbsp. olive oil
6 minced garlic cloves
4 oz reduced-fat Feta cheese, crumbled
1-1/2 cups 1% fat cottage cheese
black pepper

Cook pasta as directed, adding sun-dried tomatoes to cooking water. Drain pasta and tomatoes.

In a large pan with 1 inch of water, steam spinach for 2 minutes. Drain. Add back to pan, along with olive oil and garlic.

Sauté over medium heat for 2 minutes, don't burn garlic. Add cooked pasta and tomatoes to pan with spinach, along with cottage cheese. Warm for 2-3 minutes, stirring constantly.

Transfer pasta-spinach mix to a large bowl. Toss with feta cheese and black pepper.

Great with homemade garlic bread.

Submitted by: Sherry Monfils