Spaghetti With Cottage Cheese Pesto Recipe
Ingredients
1 10 ounce package frozen chopped spinach, thawed and well drained
1/2 cup hot water
1/3 cup low fat cottage cheese
1/3 cup snipped fresh basil or 2 tablespoons dried basil, crushed
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil or cooking oil
2 cloves garlic, minced
4 ounces spaghetti or fusilli, cooked and drained
Directions
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 till smooth.
Spoon half of the pesto (about 1/2 cup) over the hot pasta.
Toss to mix well.
Serve immediately.
Seal, label, and freeze the remaining pesto.
To serve, thaw the pesto in the refrigerator.
Place in a small saucepan and heat over low heat.
Toss pesto with another 4 ounces spaghetti or fusilli, cooked and drained.
Cover and blend or process till smooth.
Spoon half of the pesto (about 1/2 cup) over the hot pasta.
Toss to mix well.
Serve immediately.
Seal, label, and freeze the remaining pesto.
To serve, thaw the pesto in the refrigerator.
Place in a small saucepan and heat over low heat.
Toss pesto with another 4 ounces spaghetti or fusilli, cooked and drained.
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