Carol Mixon’s Penne Pasta

• 12 ounces of Penne Pasta
• 5 Teaspoons Olive Oil
• 2 Tablespoons of pine nuts
• 5 cloves of garlic, Minced
• 1 10 oz package frozen chopped spinach Thawed and well drained
• 4 large tomatoes, chopped (about 8 ounces) I used a can of stewed tomatoes (very well Drained)
• ½ cup of fat free cottage cheese
• 4 ounces of Feta Cheese
• ½ teaspoon salt
• 1/8 teaspoon Ground black pepper

Directions:

Cook Pasta, drain and set aside.In Large skillet add 3 teaspoons of olive oil. Heat over medium heat, add pine nuts and garlic. Cook and stir about 5 minutes or until pine nuts are lightly golden. Stir in tomatoes, spinach and cook about 3 minutes . Combine the cottage cheese and feta cheese in a separate Bowl. Place ½ the hot pasta in a large bowl, drizzle 1 teaspoon of olive oil over pasta and gently toss until coated. Add remaining pasta, and add remaining 1 teaspoon of olive oil and repeat last step. Add the spinach mixture and toss. Last add the feta cheese mixture, salt and pepper. Toss until well combined and you are ready to serve.