Spagetti with cottage cheese pesto
1 Servings
Ingredients
| Quantity | 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 |
Directions
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