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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.