Spaghetti with Cottage Cheese Pesto
Recipe from Better Homes and Gardens

We cut the fat in this pesto by using less oil than traditional pesto recipes. Fresh flavor still stand out in this versatile side dish recipe.


Spaghetti with Cottage Cheese Pesto

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Servings: Makes 4 servings.
Total Time: 15 mins
Related Categories: Low Calorie, Low Fat, Low Sodium, Quick and Easy Pasta Dishes, Quick and Easy Vegetarian Dishes, Spaghetti, Spinach, Vegetarian Pasta
 
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Ingredients
  • 1  10-ounce package
    frozen chopped spinach, thawed and well drained
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  • 1/2  cup
    hot water
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  • 1/3  cup
    low-fat cottage cheese
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  • 1/3  cup
    snipped fresh basil or 2 tablespoons dried basil, crushed
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  • 2  tablespoons
    grated Parmesan cheese
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  • 1  tablespoon
    olive oil or cooking oil
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  • 2  cloves
    garlic, minced
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  • 4  ounces
    spaghetti or fusilli, cooked and drained
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Directions
1.
For pesto, in a blender container or food processor bowl combine spinach, water, cottage cheese, basil, Parmesan cheese, oil, and garlic.
2.
Cover and blend or process until smooth.
3.
Spoon half of the pesto (about 1/2 cup) over the hot pasta. Toss to mix well. Serve immediately. Makes 4 servings.

Note
Seal label, and freeze 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 spaghetti or fusilli, cooked and drained. (Makes 2, 4-serving portions of pesto).
Nutrition information
Calories 153, Total Fat 3 g, Cholesterol 2 mg, Sodium 95 mg, Carbohydrate 25 g, Protein 7 g. Percent Daily Values are based on a 2,000 calorie diet
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