Spaghetti With Cottage-Cheese Pesto Recipe - Cooking Index
1 | Spinach - frozen | |
- thawed and well drained | ||
1/2 cup | 118ml | Hot water |
1/3 cup | 48g / 1.7oz | Cottage cheese - lowfat |
1/3 cup | 48g / 1.7oz | Basil - fresh- dried basil crushed |
2 tablespoons | 30ml | Parmesan cheese - grated |
2 teaspoons | 10ml | Olive oil |
2 | Garlic - minced | |
4 oz | 113g | Spaghetti - cooked |
- and drained |
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 til smooth. Spoon 1/2 of the pesto (about 1/2 c) over the hot, cooked pasta. Toss to mix well. Serve immediately. You can freeze the remaining pesto, thaw and reheat for later. 2V, 2B, 1/2P, 1FA. 150 cal, 2gm fat.
Source:
My Great Recipes
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