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Spaghetti With Cottage Cheese Pesto

Diet.Chef's picture
  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.
Serve immediately.
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.

Recipe Summary

Difficulty Level: 
Main Dish

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