Spaghetti With Cottage Cheese Pesto Recipe
Yield: 8 servingRecipe by luhu.jp
Ingredients:
1: 10-oz package frozen chopped,
Spinach, thawed and drained
1/2 cup: Hot water,
1/3 cup: Low-fat cottage cheese,
1/3 cup: Snipped fresh basil or 2,
Tbs dried basil, crushed
2 T: Grated Parmesan cheese,
1 T: Olive oil or cooking oil,
2 centiliter: Garlic, minced
4 ounce: Spaghetti or fusilli, cooked
And drained,
Directions:
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 of pasta.
Nutrition information per serving
153 calories, 7 g protein, 25 g carbohydrate, 3 g fat, 2 mg cholesterol,
95 mg sodium, 287 mg potassium.
Source from luhu.jp
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 of pasta.
Nutrition information per serving
153 calories, 7 g protein, 25 g carbohydrate, 3 g fat, 2 mg cholesterol,
95 mg sodium, 287 mg potassium.
Source from luhu.jp