INGREDIENTS

INSTRUCTIONS

Toast walnuts in a single layer on an unoiled baking tray in a
conventional or toaster oven at 350degs for about 5 minutes, until
fragrant and golden brown.  Bring a large covered pot of water to a
rapid boil. While the water  heats, wash the spinach and transfer it to
a separate large pot. The  water clinging to the leaves should provide
enough moisture to steam  it. Cover and cook the spinach on mediumhigh
heat for about 4  minutes, until wilted but still bright green. Drain.
In a food  processor or blender, combine the spinach, walnuts, cottage
cheese,  garlic, Parmesan, basil, and salt and pepper until smooth,
working in  batches if necessary. Add pepper to taste and set aside.
When the  water boils, stir in the pasta, cover, and return to a boil.
Then  uncover the pot and cook until the pasta is al dente, about 7
minutes. While the pasta cooks, cut the broccoli into spears, blanch
it in boiling water to cover until just tender, about 5 minutes, and
set it aside. Drain the pasta and serve immediately in individual
warmed bowls, topped with spinachwalnut sauce and several steamed
broccoli spears. Sprinkle with grated Parmesan cheese, if you wish.
Yield: 6 servings  Converted by MC_Buster.  NOTES : Recipe Courtesy of
Maureen Vivano  Recipe by: IN FOOD TODAY SHOW #INJ018  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 4314
Calories From Fat: 2785
Total Fat: 313.3g
Cholesterol: 825.8mg
Sodium: 7315mg
Potassium: 4129.2mg
Carbohydrates: 61.1g
Fiber: 28.2g
Sugar: 17.7g
Protein: 317.6g