Instructions: 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 noodles and cook until firm-tender, about 9 minutes. Meanwhile, place the block of frozen spinach in a microwave-safe dish and microwave on high for 4 minutes, uncovered, to begin defrosting. 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. 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 for 2 minutes or until warmed through, then remove the skillet from the heat until the noodles are done. Add black pepper to taste, if desired.

Serve at once over hot, drained noodles, topping each serving with 1 tablespoon Parmesan cheese.

Makes 6 servings.

Note: This dish can be ready
to serve in 15 minutes if you use a very thin pasta, such as angel hair.

Lynns notes: Made this 3-23-98; used 4 large cloves of fresh minced garlic instead of bottled. This was a delicious lowfat meal that went together quickly.

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