| 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 |
tb |
Fat-free parmesan cheese; grated |
| 2 |
tb |
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:
“Mad at God? Sure you’ve got the right person?”