Creamy Spinach Penne

Name: Creamy Spinach Penne
Ingredients: 12 oz. fresh spinach leaves, stemmed; 12 oz. penne pasta (4 cups), 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; 1/2 tsp. salt; 1/4 tsp. ground black pepper; 1 jar (12 oz.) roasted red peppers, drained, chopped

10 ingredients

16 steps

Ingredients

12 oz. fresh spinach leaves, stemmed
12 oz. penne pasta (4 cups), 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
1/2 tsp. salt
1/4 tsp. ground black pepper
1 jar (12 oz.) roasted red peppers, drained, chopped

Directions

1

Bring large saucepan of water to boil.
2

Carefully add spinach; cook 1 min.
3

Remove spinach from water with slotted spoon, reserving water in pan for cooking the pasta.
4

Rinse spinach with cold water; drain well.
5

Return water to boil.
6

Add pasta; cook 10 min.
7

or just until tender.
8

Meanwhile, coarsely chop spinach; set aside.
9

Place garlic in food processor or blender; cover.
10

Process until minced.
11

Add spinach, cottage cheese and milk; cover.
12

Process until well blended.
13

Spoon into large bowl.
14

Add Parmesan cheese and seasonings; mix well.
15

Drain pasta; add to spinach mixture along with the red peppers; mix lightly.
16

Serve warm.