Greek Penne - cooking recipe

Ingredients

12 ounces penne pasta
5 teaspoons olive oil
2 tablespoons pine nuts
5 garlic cloves, minced
1 (10 ounce) package frozen chopped spinach, thawed and squeezed
1 small onion, chopped
1/2 cup white wine
1/2 cup water
4 large plum tomatoes, chopped
1/2 cup fat-free cottage cheese
4 ounces feta cheese, crumbled
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
parmesan cheese, for topping

Preparation

Cook pasta according to directions. Drain and set aside.
In a skillet, add 3 teaspoons of the olive oil and heat gently.
Add onion, garlic and pine nuts and cook till onions are translucent.
Stir in drained spinach, tomatoes and cook for 3 minutes, stirring occasionally.
Add wine and water. Set aside.
In a separate bowl, blend feta cheese and cottage cheese with a pastry blender.
Place drained pasta into skillet and heat, drizzle with 2 teaspoons olive oil and toss.
Add cheese mixture, spinach mixture, salt, pepper, and crushed red pepper flakes and toss again.
Heat for about 2 more minutes.
Serve immediately into plates. Sprinkle with Parmesan cheese.