Mediterranean Pasta

Makes 4 servings

• 10 sundried tomato halves, cut into quarters
• 8 ounces dried pasta, such as rotini or ziti
• 10 ounces fresh spinach, cleaned, rinsed and torn into shreds
• 2 Tbsp olive oil
• 6 garlic cloves, peeled and crushed
• 1 1/2 cups Penn Maid® Cottage Cheese
• 4 ounces feta cheese, crumbled
• Freshly ground black pepper to taste

Cook the pasta according to package directions, adding sundried tomatoes to cooking water. Drain pasta and tomato mixture. Meanwhile, steam spinach for 1 to 2 minutes in large pan with about 1 inch water on the bottom. Drain. Add back to original pan, along with olive oil and garlic. Sauté over medium heat for 2 minutes, taking care not to burn garlic. Add cooked pasta and tomatoes to pan with spinach, along with cottage cheese. Warm for 1 to 2 minutes, stirring constantly. Transfer pasta-spinach mixture to large serving bowl. Toss with feta cheese and freshly ground pepper to taste. Serve immediately.


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