This simple pasta dish has a mild and comforting flavor, with or without the garlic. MEAL PLAN: Serve with a cherry tomato, cucumber and bell pepper salad tossed with a balsamic vinaigrette.
- 1 lb. fresh spinach, stemmed
- 1 to 2 cloves garlic (optional)
- 1 cup nonfat or low-fat cottage cheese
- 1/4 cup low-fat milk
- Pinch ground nutmeg
- 1 lb. ziti or penne pasta
- 1/4 cup grated Parmesan cheese
Bring large pot of water to a boil. Add 1 tablespoon salt and spinach. Cook 1 minute. Using slotted spoon, remove spinach (reserve water for pasta) and transfer to bowl of cold water. Drain and squeeze dry. Chop coarsely.
Bring spinach water back to a boil. Meanwhile, in food processor fitted with steel blade, mince garlic if using. Add cottage cheese and blend until fairly smooth. Add cooked spinach and milk and blend until smooth. Add nutmeg and salt and pepper to taste. Transfer to shallow serving bowl. Add pasta to boiling water, stirring to prevent sticking. Cook until just tender, about 10 minutes. Drain well.
Add pasta to bowl with spinach sauce and toss to coat. Sprinkle with Parmesan and toss again. Serve hot.
Adapted from The Best Vegetarian Recipes, by Martha Rose Shulman (William Morrow, 2001).
- Calories: 347
- Carbohydrate Content: 61 g
- Cholesterol Content: 5 mg
- Fat Content: 3 g
- Fiber Content: 5 g
- Protein Content: 18 g
- Saturated Fat Content: 1 g
- Sodium Content: 285 mg