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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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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 803 Calories from Fat 248

% Daily Value*

Total Fat 28 g43.4%

Saturated Fat 8.5 g42.4%

Trans Fat 0 g

Cholesterol 33.9 mg11.3%

Sodium 948.7 mg39.5%

Total Carbohydrates 103 g34.3%

Dietary Fiber 6.6 g26.3%

Sugars 4.3 g

Protein 46 g92.1%

Vitamin A 543.8% Vitamin C 140.4%

Calcium 76.3% Iron 70.5%

*Based on a 2000 Calorie diet

Spaghetti With Cottage Cheese Pesto Recipe