Main Dish

Rotini Pasta with Spinach Cottage Cheese and Feta

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  • 1 pound rotini pasta
  • 5 plum tomatoes, seeded and diced
  • 5 ounces spinach, chopped, frozen, thawed and drained well
  • 2 Tbsp olive oil
  • 1 ounce balsamic vinegar
  • 1 tsp dry oregano leaves
  • 1 Tbsp fresh parsley, chopped fine
  • 6 cloves garlic, peeled and minced fine
  • 3 ounces feta cheese, crumbled
  • 1 1/2 cups Kemps Cottage Cheese
  • Salt & pepper, to taste



To serve cold:

  1. Cook the pasta until al dente (crisp 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 & pepper. Garnish with remaining feta cheese.

To serve hot:

  1. Drain cooked pasta, but do not cool. Add the oil to a large saute pan and heat. When it is hot, add the spinach and tomatoes, 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.

Per serving: 284.5 calories; 11 grams protein; 8.2 grams fat; 3 grams saturated fat; 43.4 grams carbohydrates; 641.0 milligrams sodium; 109.8 milligrams calcium; 6.2 grams fiber

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