"This pasta is the best food I have ever eaten," Gregory L. McClure writes. "It reheats great for lunch, too. I use fresh herbs from my garden, but you can use dried and the amounts according to your taste."
1 pound pasta, preferably vegetable spiral type
1 bunch spinach, use leaves only
2 cloves garlic
1/2 cup nonfat plain yogurt
1/2 cup low-fat cottage cheese
3 tablespoons low-fat ricotta cheese
1/4 cup dry vermouth
1/4 cup olive oil
Fresh basil tops
Assorted chopped fresh or dried herbs such as oregano, thyme, marjoram, rosemary, summer savory and parsley
Freshly grated Parmesan and Romano cheeses
Cook pasta until tender but firm, according to package directions. Drain.
Steam spinach leaves 5 minutes, then drain.
Place garlic in food processor and process to chop. Add spinach, yogurt, cottage cheese, ricotta cheese, vermouth, olive oil, basil and salt, pepper and fresh herbs to taste.
Pour sauce onto pasta and toss until blended. Serve with freshly grated Parmesan and Romano cheeses. Serve with garlic bread.
--GREGORY L. McCLURE