- Recipes Home
- Interest Groups
Spaghetti With Cottage Cheese Pesto Recipe
|Frozen chopped spinach||10 Ounce, thawed and well drained (1 Package)|
|Hot water||1⁄2 Cup (8 tbs)|
|Low fat cottage cheese||1⁄3 Cup (5.33 tbs)|
|Snipped fresh basil/2 tablespoons dried basil, crushed||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Olive oil/Cooking oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Spaghetti/Fusilli||4 Ounce, cooked and drained|
Serving size: Complete recipe
Calories 803 Calories from Fat 248
% Daily Value*
Total Fat 28 g43.4%
Saturated Fat 8.5 g42.4%
Trans Fat 0 g
Cholesterol 33.9 mg
Sodium 948.7 mg39.5%
Total Carbohydrates 103 g34.3%
Dietary Fiber 6.6 g26.3%
Sugars 4.3 g
Protein 46 g92.1%
Vitamin A 543.8% Vitamin C 140.4%
Calcium 76.3% Iron 70.5%
*Based on a 2000 Calorie diet
Cover and blend or process till smooth.
Spoon half of the pesto (about 1/2 cup) over the hot pasta.
Toss to mix well.
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.