Yield: 4 servings
Measure | Ingredient |
---|---|
½ teaspoon | Olive oil |
1 medium | Onion -- chopped |
4 \N | Cloves garlic -- minced |
10 ounces | Frozen spinach |
1 teaspoon | Dried parsley |
1 teaspoon | Dried oregano |
\N \N | Juice of 1/2 lemon |
¾ cup | Nonfat cottage cheese |
¼ cup | Skim milk |
\N \N | Salt and pepper -- to taste |
Heat a skillet, then add the oil. Coat the skillet, then toss in the onions and garlic. Saute about 2-3 minutes, then place the frozen spinach in the center and cover the skillet. Reduce heat and cook about 10 mins., checking occasionally to break up spinach, until spinach is completely cooked. Meanwhile, put the remaining ingredients in a food processor or blender and process until smooth.
Pour into a saucepan and cook on low heat until it begins to boil.
Reduce heat immediately and stir in 2 Tbsp cornstarch dissolved in 2 Tbsp milk and cook, stirring, until mixture is thick. Remove from heat and stir into spinach mixture. Serve over elbows or rotelli.
This comes to 70 calories, .9 grams fat, for 10½% fat calories. (Add about 210 calories and 1 gram fat for the pasta!) Recipe By: Alison Meyer
Submitted By IRIS GRAYSON On 08-18-95