1/1 Photo of Greek Penne
Dedee Royale's Note:
Here's an easy dish that always gets compliments. The feta cheese and pine nuts give this pasta its Greek nature. I've reduced the fat by mixing in fat-free cottage cheese.
My Private Note
Units: US | Metric
- 340.19 g penne pasta
- 24.64 ml olive oil
- 29.58 ml pine nuts
- 5 garlic cloves, minced
- 283.49 g package frozen chopped spinach, thawed and squeezed
- 1 small onion, chopped
- 118.29 ml white wine
- 118.29 ml water
- 4 large plum tomatoes, chopped
- 118.29 ml fat-free cottage cheese
- 113.39 g feta cheese, crumbled
- 2.46 ml salt
- 1.23 ml ground black pepper
- 2.46 ml crushed red pepper flakes
- parmesan cheese, for topping
- 1Cook pasta according to directions. Drain and set aside.
- 2In a skillet, add 3 teaspoons of the olive oil and heat gently.
- 3Add onion, garlic and pine nuts and cook till onions are translucent.
- 4Stir in drained spinach, tomatoes and cook for 3 minutes, stirring occasionally.
- 5Add wine and water. Set aside.
- 6In a separate bowl, blend feta cheese and cottage cheese with a pastry blender.
- 7Place drained pasta into skillet and heat, drizzle with 2 teaspoons olive oil and toss.
- 8Add cheese mixture, spinach mixture, salt, pepper, and crushed red pepper flakes and toss again.
- 9Heat for about 2 more minutes.
- 10Serve immediately into plates. Sprinkle with Parmesan cheese.
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Nutritional Facts for Greek Penne
Serving Size: 1 (239 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 545.0
- Calories from Fat 155
- Total Fat 17.3 g
- Saturated Fat 5.8 g
- Cholesterol 28.0 mg
- Sodium 748.6 mg
- Total Carbohydrate 79.9 g
- Dietary Fiber 12.8 g
- Sugars 4.9 g
- Protein 16.7 g