Penne With Creamy Walnut Sauce

Though a man of sorrow, He was even on earth anointed with the oil of gladness above His fellows. Does this seem strange?... Shall we wonder that there was divine gladness in the heart of Him who came into this world not by constraint but willingly, not with a burning sense of wrong but with a grateful sense of high privilege, and that He had a blessed consciousness of fellowship with His Father who sent Him, during the whole of His pilgrimage through this vale of tears?

A.B. Bruce

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Infood01	1	Servings

INGREDIENTS

10	oz	Fresh spinach
1/2	c	Toasted walnuts, coarsely
		chopped*
2	c	Lowfat cottage cheese
1		Garlic clove, minced or
		pressed
1/4	c	Grated Parmesan cheese
1/4	c	Loosely packed chopped fresh
		basil
1/2	t	Salt
		Ground black pepper to taste
1		1/2 pounds penne, tubular
		pasta} up
		to 1
1		Head broccoli
		Grated Parmesan cheese
		optional

INSTRUCTIONS

Toast walnuts in a single layer on an unoiled baking tray in a
conventional or toaster oven at 350degs for about 5 minutes, until
fragrant and golden brown.  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 provide
enough moisture to steam  it. Cover and cook the spinach on mediumhigh
heat for about 4  minutes, until wilted but still bright green. Drain.
In a food  processor or blender, combine the spinach, walnuts, cottage
cheese,  garlic, Parmesan, basil, and salt and pepper until smooth,
working in  batches if necessary. Add pepper to taste and set aside.
When the  water boils, stir in the pasta, cover, and return to a boil.
Then  uncover the pot and cook until the pasta is 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 it aside. Drain the pasta and serve immediately in individual
warmed bowls, topped with spinachwalnut sauce and several steamed
broccoli spears. Sprinkle with grated Parmesan cheese, if you wish.
Yield: 6 servings  Converted by MC_Buster.  NOTES : Recipe Courtesy of
Maureen Vivano  Recipe by: IN FOOD TODAY SHOW #INJ018  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4314 Calories From Fat: 2785 Total Fat: 313.3g Cholesterol: 825.8mg Sodium: 7315mg Potassium: 4129.2mg Carbohydrates: 61.1g Fiber: 28.2g Sugar: 17.7g Protein: 317.6g