Skinny Spinach and Bowties

Thanks to low-fat cottage cheese (we used 1 percent), this dish tastes much richer than it's 4 grams of fat per serving.

16 ounces bowtie pasta
1 package (10 ounces) frozen chopped spinach
1 teaspoon olive oil
1 large onion (for 1 cup chopped)
1 can (14 1/2 ounces) Italian-style stewed tomatoes
1 large can (15 ounces) no-salt-added tomato sauce
2 teaspoons bottled minced garlic
1 teaspoon dried Italian seasoning
1 container (12 ounces) reduced-fat cottage cheese
black pepper to taste, optional
6 tablespoons shredded Parmesan cheese

1. Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2-quart or larger Dutch oven or soup pot. When the water reaches a rapid boil, add the pasta and cook until firm-tender, about 9 minutes.

2. Meanwhile, place the block of frozen spinach in a microwave-safe dish and microwave 4 minutes, uncovered, on high, to begin defrosting.

3. While the spinach defrosts, heat the oil in an extra-deep 12-inch nonstick skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Cook the onion until soft, about 3 minutes, stirring from time to time. Meanwhile, open the cans of tomatoes and tomato sauce. Add the garlic, stewed tomatoes, tomato sauce and Italian seasoning. Cook 5 minutes to blend flavors, stirring from time to time.

4. While the sauce simmers, drain the spinach, pressing out any excess moisture. When the sauce has simmered 5 minutes, stir in the spinach and cottage cheese. Stir to mix well. Cook just until warmed through, about 2 minutes, then remove the skillet from the heat until the pasta is done. Add black pepper to taste, if desired.

5. Serve at once over hot, drained pasta, topping each serving with 1 tablespoon Parmesan cheese.
Serves 6

Approximate Values Per Serving: 447 calories (8% from fat), 4 g fat (1 g saturated), 5 mg cholesterol, 22 g protein, 79 g carbohydrates, 2 g dietary fiber, 469 mg sodium