1 10-oz package frozen chopped
Spinach,thawed and drained
½ cups Hot water
1/3 cups Low-fat cottage cheese
1/3 cups Snipped fresh basil or 2
Tbs dried basil, crushed
2 tablespoon Grated Parmesan cheese
1 tablespoon Olive oil or cooking oil
2 cl Garlic, minced
4 oz Spaghetti or fusilli, 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 ½ 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.
Your Spaghetti with Cottage Cheese Pesto is ready. Good luck!
2006-10-17 06:56:00
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answer #1
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answered by natale0624 2
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This is the easiest and it's great..
mix a tub of cottage cheese and the same size tub of sour cream together and add an envelope of buttermilk ranch dressing..it's great on chips or veggies..fast and good!
2006-10-17 07:21:45
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answer #2
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answered by Just Me 3
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Find any vegie lasagne receipe and instead of just ricotta cheese, use 1/2 ricotta and 1/2 cottage cheese - mix them together.
2006-10-17 06:46:02
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answer #3
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answered by nnaming2000 2
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This hardly qualifies as a recipe, but, I love cottage cheese and pineapple chunks. It is my favorite quick and easy breakfast...
2006-10-17 08:01:14
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answer #4
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answered by JustCurious 2
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