Gourmet Macaroni and Cheese

2 pounds macaroni or pasta (I always cook extra pasta, so good to have on hand)
2 pounds spinach, thinly sliced
4 scallions thinly sliced
1 cup small curd cottage cheese
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
Cook pasta according to package directions. Reserve half for another occasion. Chiffonade spinach and combine with scallions. Puree cottage cheese with oil, lemon juice and fresh herbs. Drain pasta, stir spinach into hot pasta. Place spinach and pasta in warm soup plates and pour sauce over all. Garnish with grape tomatoes and cured olives.