Spaghetti with ricotta pesto
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 10 oz pkg frozen chopped spinach; thawed/squeeze dry | |
| ½ | cup | Hot water |
| ⅓ | cup | Fat-free ricotta cheese; or reduced fat |
| ⅓ | cup | Fresh basil; or 2 T dried |
| 2 | tablespoons | Fat-free parmesan cheese; grated |
| 2 | tablespoons | Olive oil |
| 2 | Cloves garlic; minced | |
| 4 | ounces | Uncooked spaghetti; * see note |
Directions
In a blender container or food processor, combine the spinach, water, ricotta, basil, Parmesan cheese, oil, and garlic. Blend or process until smooth. Set the pesto aside.
Bring a large pot of water to a boil. Add the salt and the pasta and cook according to package directions until tender but still firm.
Spoon half the pesto over the hot, cooked pasta; toss to mix well. Serve immediately.
Serving Ideas : warm breadsticks Recipe by: Italian So Fat, Low Fat, No Fat by Betty Rohde Converted by MM_Buster v2.0l.