Pasta with Spinach Cheese Sauce Recipe
Ingredients
| Water | 3 Quart | |
| Spinach | 16 Ounce | |
| Minced Garlic in Oil- 1/4 teaspoon | ||
| Plain Low- or Non-Fat Yogurt- 1/4 cup | ||
| Low- or Nonfat Cottage Cheese- 5 tablespoons | ||
| Powdered nutmeg | 1 Pinch | |
| Black pepper | 1 To taste | |
| Parmesan cheese | 2 1/2 Ounce, freshly grated | |
| Linguine | 6 Ounce, dried | |
Directions
GETTING READY
1) In a covered pot, boil water and cook the pasta for 1 to 2 minutes for fresh pasta or follow packet instruction for dried pasta.
2) Pour off the water form pasta and drain well.
3) Rinse the spinach in cold water and discard the tough stems.
MAKING
4) In a steamer, steam the spinach with garlic until spinach wilts.
5) Pour off the water from spinach and drain thoroughly and press dry.
6) In the food processor, place yogurt, cottage cheese, nutmeg and black pepper.
7) Process the yogurt mixture until smooth.
8) Put in the spinach and process to puree.
9) Pile the pasta over the serving platr and top with spinach-cheese sauce.
SERVING
10) Serve hot dredged with Parmesan cheese
1) In a covered pot, boil water and cook the pasta for 1 to 2 minutes for fresh pasta or follow packet instruction for dried pasta.
2) Pour off the water form pasta and drain well.
3) Rinse the spinach in cold water and discard the tough stems.
MAKING
4) In a steamer, steam the spinach with garlic until spinach wilts.
5) Pour off the water from spinach and drain thoroughly and press dry.
6) In the food processor, place yogurt, cottage cheese, nutmeg and black pepper.
7) Process the yogurt mixture until smooth.
8) Put in the spinach and process to puree.
9) Pile the pasta over the serving platr and top with spinach-cheese sauce.
SERVING
10) Serve hot dredged with Parmesan cheese
Chef
