For The Vegetarian In Us All

My mother-in-law came over yesterday for a visit and for the first time in the 16 months we've been married she stayed for supper. I was excited to finally be able to cook for her. She doesn't eat much meat so I scoured one of my vegetarian cook books for something to make. I found a pasta dish that sounded delicious so I decided to give it a try. I got rave reviews from my mother-in-law and my husband. My first time cooking for my mother-in-law was a success! :-)

*Sorry for the not-so-great picture. I didn't have my camera handy when we were eating last night so this is a pic of the left-overs I ate for lunch, minus the broccoli.

Penne with Creamy Walnut Sauce

10 oz fresh spinach

1/2 c toasted walnuts coarsely chopped (to toast put them in single layer on a pan in the oven at 350 for 5 minutes)

2 C low fat cottage cheese

1 garlic clove minced

1/4 C grated parmesan cheese

1/4 C loosely packed chopped fresh basil

1/2 tsp salt

ground black pepper to taste

1 (1 lb) box penne pasta

1 head broccoli

Bring a large covered pot of water to a rapid boil. While the water heats, wash the spinach and transfer it to a separate large pot. The water clinging to the leaves should be enough moisture to steam the spinach. Cover and cook the spinach on medium-high heat until bright green and wilted. About 4 minutes. Drain. In a food processor or blender, combine the spinach, walnuts, cottage cheese, garlic, parmesan, basil, and salt & pepper. Puree until smooth, working in batches if necessary. Set aside. (Note: the sauce will be thick.)

When the water boils, stir in the pasta and return to a boil. Cook uncovered until al dente, about 7 minutes. While the pasta cooks, cut the broccoli into spears, blanch it in boiling water to cover until just tender, about 5 minutes and set aside. Drain the pasta and serve immediately in individual bowls, topped with the spinach-walnut sauce and several steamed broccoli spears. Sprinkle with grated parmesan cheese if you wish.