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Greek Penne Recipe
|Olive oil||5 Teaspoon|
|Pine nuts||2 Tablespoon|
|Garlic||5 Clove (25 gm), minced|
|Frozen chopped spinach||10 Ounce, thawed and well-drained (1 Package)|
|Plum tomatoes||8 Ounce, chopped (4 Large Ones)|
|Fat free cottage cheese||1⁄2 Cup (8 tbs)|
|Feta cheese||4 Ounce|
|Ground black pepper||1⁄8 Teaspoon|
Calories 342 Calories from Fat 114
% Daily Value*
Total Fat 13 g19.9%
Saturated Fat 3.7 g18.4%
Trans Fat 0 g
Cholesterol 17.2 mg
Sodium 463.1 mg19.3%
Total Carbohydrates 47 g15.6%
Dietary Fiber 5.8 g23.1%
Sugars 3.6 g
Protein 13 g26.9%
Vitamin A 120.4% Vitamin C 34%
Calcium 17.7% Iron 16.8%
*Based on a 2000 Calorie diet
Drain and set aside.
If necessary, cover to keep warm.
Meanwhile, spray an unheated large skillet with olive oil no-stick spray.
Add 3 teaspoons of the oil.
Heat the oil over medium heat.
Add the pine nuts and garlic.
Cook and stir about 5 minutes or until the pine nuts are lightly golden.
Then stir in the spinach and tomatoes and cook about 3 minutes or until heated through, stirring occasionally.
Meanwhile, press the cottage cheese through a strainer or sieve into a small bowl.
Add the feta cheese.
Using a pastry blender, combine the cheeses.
To serve, place half of the hot pasta in a bowl.
Drizzle with 1 teaspoon of the remaining olive oil.
Gently toss until coated.
Add the remaining pasta, drizzle with the remaining 1 teaspoon of oil and gently toss.
Then add the spinach mixture and toss.
Finally add the feta mixture, salt and pepper.
Toss until well combined.