Recipe - Spagetti With Cottage Cheese Pesto

1 pack (10ounce) frozen chopped
Spinach (thawed & well
drained)
One half cup Hot water
1/3 cup Lowfat cottage cheese
1/3 cup Snipped fresh basil OR 2
TBSP dried basil crushed
2 tablespoon Grated Parmesan cheese
1 tablespoon Olive oil or veg. oil
2 Cloves garlic; minced
8 ounce Spaghetti or fusilli; cooked
& drained

source: Better Homes & Gardens New Dieter's Cookbook

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 pesto over the hot pasta. Toss to mix well. Serve immediately. 8
servings

**Notefresh herbs give it the best flavor... I also like to use a little
white pepper in this.

Nutrition info per serving:
153 calories
7 g protein
25 g carbohydrate
3 g fat
2 mg cholesterol
95 mg sodium
287 mg potassium

Posted to TNT Recipes Digest by SXSP63B@prodigy.com ( PAMELA J REILING) on
Apr 15, 1998