Spaghetti With Ricotta Pesto
| 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.
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Nutrition (calculated from recipe ingredients)
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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