Spinach Cheese Pasta

This is a tame pasta, good for kids(16g protein!). I'd think easily dressed up for adults, as well, if you were to use a ricotta cheese or something. Scott chime in with recommendations if you think of any. Personally I enjoyed it just as is; it is comforting. Quick to fix and doesn't have a ton in it. Good with a simple salad and crusty bread on a cool fall night.

Spinach Cheese Pasta, serves 8

INGREDIENTS

1 (16 ounce) package extra wide egg noodles
1/3 cup extra virgin olive oil
2 cloves garlic, pressed (I did more like 5)
1 1/2 (10 ounce) packages frozen chopped spinach (I used both packages)
1 (8 ounce) container cottage cheese
1 (3 ounce) package finely grated Parmesan cheese (Didn't end up putting this on top as I thought might be too much for the kids)

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente(took me more like 16min). Drain, and return to the pot.
Heat the olive oil in a skillet, and cook the garlic and spinach 3 to 5 minutes, until well coated(have spinach thawed prior and I prefer to saute the garlic first, then throw the spinach on top). Transfer to the pot with the drained pasta. Toss in the cottage cheese(everything is hot enough it'll warm up and melt the cheese). Top with Parmesan cheese to serve.

Gotta give credit where credit is due:
http://allrecipes.com/Recipe/Spinach-Cheese-Pasta/Detail.aspx