Monday, January 14, 2013

Spaghetti with Cottage Cheese Pesto

I had this for lunch today but, I think next time I make it, Ill be using fresh spinach.  The frozen spinach was too bunchy, if that even makes sense to anyone else.  Regardless, this was super tasty.

Recipe from Better Homes & Gardens
Yields 4 servings
153 calories per serving

10 oz frozen, chopped spinach, thawed & well-drained
1/2 c hot water
1/3 c low-fat cottage cheese
2 tbsp dried basil
2 tbsp parmesan cheese, shredded
1 tbsp olive oil
2 cloves garlic, minced
4 oz whole wheat spaghetti, cooked & drained

For pesto, in a food processor, combine spinach, water, cottage cheese, basil, parmesan cheese, oil, & garlic.
Cover & process until smooth.

Spoon pesto over pasta.
Toss to mix well.

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