Rotini Pasta with Spinach,
Cottage Cheese and Feta

Great side dish
Serving Size: 1/6 of recipe
Servings: 6
Calories Per Serving: 240
 
INGREDIENTS
1 pound rotini pasta
2 Tablespoons olive oil
5 plum tomatoes, seeded and diced
5 ounces frozen, chopped spinach - thawed and drained well
1 ounce balsamic vinegar
1 teaspoon dry oregano leaves
1 Tablespoon fresh parsley, chopped fine
6 cloves garlic, peeled and minced fine
3 ounces feta cheese, crumbled
1 1/2 cups of Crowley Lowfat Cottage Cheese

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

To serve hot:
Cook the pasta and drain, but do not cool. Add the oil to a large sauté pan and heat. When oil is hot, add the tomatoes and spinach, and cook for 1 to 2 minutes. Add the pasta and remaining ingredients. Mix well and serve in a pasta dish with some great crusty bread!

Nutrition Facts based on using Crowley Lowfat Cottage Cheese.