Recipes

Rotini Pasta with Spinach, Cottage Cheese and Feta

Makes 6 servings

• 1 pound rotini pasta
• 2 Tbsp olive oil
• 5 plum tomatoes, seeded and diced
• 5 ounces frozen chopped spinach, thawed and drained
• 1 ounce balsamic vinegar
• 1 tsp dry oregano leaves
• 1 Tbsp fresh parsley, chopped fine
• 6 garlic cloves, peeled and minced fine
• 3 ounces feta cheese, crumbled
• 1 1/2 cups Penn Maid® Lowfat Cottage Cheese
• Salt and pepper to taste

To serve cold:
Cook the pasta according to package directions until al dente (firm to the bite). Drain and rinse with cold water. Place pasta in a large bowl and add the remaining ingredients, reserving half of the feta cheese for garnish. Mix well. Season to taste with salt and pepper. Garnish with remaining feta cheese.

To serve hot: 
For the pasta, place a large pot of water over high heat. When it comes to a boil, add the pasta and cook according to package directions. Drain and keep warm.

Add olive oil to a large skillet and heat over medium heat. Add garlic, tomatoes, spinach, and oregano and sauté for about 5 minutes. Add vinegar, cottage cheese and feta cheese and mix well to combine. Add drained, warm pasta to the skillet and toss to combine.



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