Yield: 2 servings
|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.