This pasta is so creamy and delicious, not to mention a beautiful shade of green, that it’ll make a spinach lover out of anyone who tries it!
In honor of Earth Day tomorrow, I thought it would be appropriate to share this pasta dish. Don’t let the fact that it’s a green spinach sauce scare you away. It is soooooo good and is just perfect for Earth Day, right?
So I’m really into having Emily try new foods these days. However, since she only has 6 teeth (with one more on the way!) I have to cut everything into teeny tiny bites. I was looking for something I wouldn’t have to chop and thought I’d give cottage cheese a try! I used to love cottage cheese as a child and thought she would to. Well, I was wrong. After three bites she started spitting it out… I gave it another try the next day and the same thing happened. You win some, you lose some. Since I didn’t want the whole container to go to waste, I figured I could use at least a cup of it in this recipe I found in my random recipe pile. Do you have one of those?
I couldn’t believe how tasty it turned out! Kevin, who doesn’t like cottage cheese, loved it and Emily did too! You can’t tell it has cottage cheese in it because when you put it in the food processor, it turns into this creamy cheese mixture, which no longer resembles cottage cheese. Not even the green sauce scared Kevin away. He actually had seconds! Don’t even get me started on Emily… she was shoving it into her mouth about as quickly as I could cut it up!
It’s really easy to make too. After quickly boiling the fresh spinach, the sauce ingredients plus spinach all goes into the food processor and pureed. Once you cook some pasta (I used whole wheat to up the health factor), you just combine the two and voila! A healthy dinner complete in no time at all!
I really hope you give this pasta recipe a try! It’s not only super tasty, but healthy too – win win!
- 1 bunch spinach (10-12 ounces), rinsed and stems removed
- 1 cup cottage cheese
- 1 garlic clove, minced
- ¼ cup parmesan cheese
- ¼ cup milk
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 4 cups penne pasts, uncooked
- Bring a large pot of water to a boil. Add the spinach and cook for 1 minute. With a slotted spoon, remove the spinach to a colander and rinse with cool water. Once cool, you need to squeeze all of the water out of the spinach, otherwise it will make your sauce watery. Set it aside once you've gotten all of the excess water out.
- Next, bring the pot of spinach water back to a boil. Once it boils, add your pasta and cook for length of time suggested on the package.
- While the pasta is cooking, make the sauce. Add the cottage cheese to a food processor and process until creamy. Then add in the garlic, parmesan cheese, milk, salt and pepper. Process again for a few seconds to combine. Add the spinach and process until the sauce is smooth - maybe about 30 seconds or so.
- When the pasta is done cooking, drain in a colander, then put back into the empty pot you were cooking it in. Add the sauce and stir to combine. Sprinkle with extra parmesan cheese, if desired, and serve.