Creamy spinach sauce for pasta

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

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