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

INGREDIENTS

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

DIRECTIONS

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.