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Ingredients Jump to Instructions ↓

  1. 1 Spinach - frozen - thawed and well drained

  2. 1/2 cup 118ml Hot water

  3. 1/3 cup 48g / 1.7oz Cottage cheese - lowfat

  4. 1/3 cup 48g / 1.7oz Basil - fresh- dried basil crushed

  5. 2 tablespoons 30ml Parmesan cheese - grated

  6. 2 teaspoons 10ml Olive oil

  7. 2 Garlic - minced

  8. 4 oz 113g Spaghetti - cooked - and drained

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 til smooth. Spoon 1/2 of the pesto (about 1/2 c) over the hot, cooked pasta. Toss to mix well. Serve immediately. You can freeze the remaining pesto, thaw and reheat for later.

  2. , 2B, 1/2P, 1FA.

  3. cal, 2gm fat.

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