| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (10-ounce) frozen chopped Spinach (thawed & well drained) |
| 1/2 | c | Hot water |
| 1/3 | c | Low-fat cottage cheese |
| 1/3 | c | Snipped fresh basil OR 2 TBSP dried basil crushed |
| 2 | tb | Grated Parmesan cheese |
| 1 | tb | Olive oil or veg. oil |
| 2 | Cloves garlic; minced | |
| 8 | oz | Spaghetti or fusilli; cooked & drained |
INSTRUCTIONS
source: Better Homes & Gardens New Dieter's Cookbook 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 till smooth. Spoon pesto over the hot pasta. Toss to mix well. Serve immediately. 8 servings **Note--fresh herbs give it the best flavor... I also like to use a little white pepper in this. Nutrition info per serving: 153 calories 7 g protein 25 g carbohydrate 3 g fat 2 mg cholesterol 95 mg sodium 287 mg potassium Posted to TNT Recipes Digest by [email protected] ( PAMELA J REILING) on Apr 15, 1998
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