3/4 lb (375 g) penne

3 slices (1/2-cm/1/4-inch) pancetta, cut into small pieces

1 tablespoon (15 ml) olive oil

1 yellow bell pepper, cut into thin strips

3 green onions, finely chopped

3 plum tomatoes, diced

2 cups (500 ml) spinach, cleaned and coarsely chopped

500 g/1 lb cottage cheese

Grated Parmigiano-Reggiano, to taste

Salt and pepper

Cook the pasta in boiling salted water until al dente. Drain and coat lightly with oil. Set aside.

In a large skillet over medium heat, brown the pancetta in the oil until crisp. Transfer the pancetta to paper towels to drain, leaving behind the fat.

In the same skillet over medium-high heat, soften the bell pepper and onions in the pancetta fat. Season with salt and pepper. Add the tomatoes and spinach. Continue cooking for about 2 minutes. Add the pasta and cottage cheese. Combine well and heat through. Adjust the seasoning.

Just before serving, sprinkle with pancetta and grated cheese.

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