Greek Penne - cooking recipe

Ingredients

1 (16 ounce) box penne or (16 ounce) box rigatoni pasta
5 teaspoons olive oil
2 tablespoons pine nuts
4 cloves minced garlic
1 package frozen chopped spinach, thawed and drained
4 plum tomatoes, chopped
1/2 cup cottage cheese
4 ounces feta cheese
1 teaspoon oregano
salt & pepper
parmesan cheese

Preparation

Start cooking pasta in large pot of boiling water.
In skillet, add 3 tsp olive oil and cook garlic slightly.
Add pine nuts and cook 2 minutes.
Stir in spinach and tomatoes and cook 3 minutes.
In a bowl combine cheeses, add oregano, salt, and pepper.
When pasta is cooked, add 1/2 to large bowl and drizzle with 1 tsp olive oil.
Add remaining pasta and drizzle with 1 tsp olive oil.
Toss well.
Add spinach mixture to pasta and toss.
Add cheese mixture and toss.
Top with parmesan cheese to taste.