Spaghetti With Cottage Cheese Pesto
|Frozen chopped spinach||10 Ounce, thawed and well drained (1 Package)|
|Hot water||1⁄2 Cup (8 tbs)|
|Low fat cottage cheese||1⁄3 Cup (5.33 tbs)|
|Snipped fresh basil/2 tablespoons dried basil, crushed||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Olive oil/Cooking oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Spaghetti/Fusilli||4 Ounce, cooked and drained|
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 half of the pesto (about 1/2 cup) over the hot pasta.
Toss to mix well.
Seal, label, and freeze the remaining pesto.
To serve, thaw the pesto in the refrigerator.
Place in a small saucepan and heat over low heat.
Toss pesto with another 4 ounces spaghetti or fusilli, cooked and drained.