Spagetti with cottage cheese pesto

Yield: 1 Servings

Measure Ingredient
1 pack (10-ounce) frozen chopped Spinach (thawed & well drained)
½ cup Hot water
⅓ cup Low-fat cottage cheese
⅓ cup Snipped fresh basil OR 2 TBSP dried basil crushed
2 tablespoons Grated Parmesan cheese
1 tablespoon Olive oil or veg. oil
2 Cloves garlic; minced
8 ounces Spaghetti or fusilli; cooked & drained

source: Better Homes & Gardens New Dieter's Cookbook for Pesto, in a blender container or food processor bowl combine spinach, water, cottage cheese, basil, Parmesan cheese, oil and garlic.

Cover and blend or process till smooth.

Spoon pesto over the hot pasta. Toss to mix well. Serve immediately. 8 servings

**Note--fresh herbs give it the best flavor... I also like to use a little white pepper in this.

Nutrition info per serving:

153 calories

7 g protein

25 g carbohydrate

3 g fat

2 mg cholesterol

95 mg sodium

287 mg potassium

Posted to TNT Recipes Digest by SXSP63B@... ( PAMELA J REILING) on Apr 15, 1998

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