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CATEGORY CUISINE TAG YIELD
Dairy Italian Veg03 2 Servings

INGREDIENTS

1 10 oz pkg frozen chopped
spinach thawed/squeeze
dry
1/2 c Hot water
1/3 c Fat-free ricotta cheese, or
reduced fat
1/3 c Fresh basil, or 2 T dried
2 T Fat-free parmesan cheese
grated
2 T Olive oil
2 Cloves garlic, minced
4 oz Uncooked spaghetti, * see
note

INSTRUCTIONS

In a blender container or food processor, combine the spinach, water,
ricotta, basil, Parmesan cheese, oil, and garlic. Blend or process
until smooth. Set the pesto aside.  Bring a large pot of water to a
boil. Add the salt and the pasta and  cook according to package
directions until tender but still firm.  Spoon half the pesto over the
hot, cooked pasta; toss to mix well.  Serve immediately.  Serving Ideas
: warm breadsticks  Recipe by: Italian So Fat, Low Fat, No Fat by Betty
Rohde  Converted by MM_Buster v2.0l.

A Message from our Provider:

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 811
Calories From Fat: 387
Total Fat: 44g
Cholesterol: 92.6mg
Sodium: 1446.8mg
Potassium: 629.4mg
Carbohydrates: 55.2g
Fiber: 6.4g
Sugar: 3.1g
Protein: 49.9g


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