Creamy Spinach Penne

• 3/4 lb. fresh spinach leaves, stemmed
• 4 cups penne pasta, uncooked
• 1 clove garlic
• 1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
• 1/4 cup milk
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1 tsp. dried basil leaves, crushed
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 jar (12 oz.) roasted red peppers, drained, chopped

1. Add spinach to large pot of boiling water; cook 1 min.
2. Remove spinach with slotted spoon, reserving water in pot for cooking pasta.
3. Rinse spinach with cold water; drain well.
4. Chop spinach; set aside.
5. Return water to boil.
6. Add pasta; cook 10 min.
7. or just until tender.
8. Meanwhile, blend garlic in blender until minced.
9. Add spinach, cottage cheese and milk to blender; blend until smooth.
10. Blend in Parmesan and seasonings.
11. Drain pasta; place in large bowl.
12. Add spinach mixture and red peppers; mix lightly.

fresh spinach leaves, penne pasta, clove garlic, s, milk, parmesan cheese, basil, salt, black pepper, red peppers

Taken from www.kraftrecipes.com/recipes/creamy-spinach-penne-54267.aspx (may not work)