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 cloves garlic, peeled and crushed
  • 4 ounces feta cheese, crumbled
  • 1 1/2 cups Kemps Cottage Cheese
  • Fresh ground black pepper, to taste


  1. Cook the pasta according to package directions, adding sundried tomatoes to cooking water. Drain pasta and tomato mixture.
  2. 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. Saute over medium heat for 2 minutes, taking care not to burn garlic.
  3. Add cooked pasta and tomatoes to pan with spinach, along with cottage cheese. Warm for 1 to 2 minutes, stirring constantly.
  4. Transfer pasta-spinach mixture to large serving bowl. Toss with feta cheese and fresh ground pepper to taste. Serve immediately.

Serves 4

Per serving: 431 calories; 16.2 grams protein; 18.7 grams fat; 7 grams saturated fat; 51.7 grams carbohydrates; 566.8 milligrams sodium; 207.9 milligrams calcium; 7.5 grams fiber

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