Greek Spinach and Feta Penne

12 oz. penne pasta
5 tsp. olive oil
2 TBSP. pine nuts
5 cloves of garlic, minced
1 (10oz.) pkg. frozen chopped spinach, drained well
4 lg. plum tomato's, chopped
1/2 c. fat-free cottage cheese
4 oz. reduced fat feta cheese
1/2 tsp. salt
1/8 tsp. ground black pepper
1 bottle of your favorite Italian dressing

Cook pasta per box directions. Drain and set aside; cover and keep warm. Meanwhile add 3 tsp . of olive oil and heat over medium heat. Add pine nuts and garlic; cook about 5 minutes or until pine nuts are lightly golden. Stir in spinach and tomatoes. Cook 3 minutes or until heated through; stir occasionally.
Meanwhile, press cottage cheese thru a strainer or sieve into a small bowl. Add feta cheese; using a pastry blender combine cheeses. To serve place 1/2 of hot pasta in a bowl. Drizzle with a small amount of Italian dressing. Gently toss until coated. Add remaining pasta and toss again then add spinach, cheese mixture, salt and pepper then toss until combined. Add more Italian dressing to taste. I almost use a whole smaller bottle but it's up to your taste buds, just add and taste.