Spaghetti with ricotta pesto

Yield: 2 servings

Measure Ingredient
1 \N 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 \N Cloves garlic; minced
4 ounces Uncooked spaghetti; * see note

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.

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