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What a wonderful combination, pesto and cottage cheese! This recipe looks so quick and easy...and sooo good!
- Bonnie J Wren, Washington

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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.

 

Servings: Makes 4 servings.

Total: 15 mins

Rated:

 

 

Ingredients

1 10-ounce package frozen chopped spinach, thawed and well drained

1/2 cup hot water

1/3 cup low-fat cottage cheese

1/3 cup snipped fresh basil or 2 tablespoons dried basil, crushed

2 tablespoons grated Parmesan cheese

1 tablespoon olive oil or cooking oil

2 cloves garlic, minced

4 ounces spaghetti or fusilli, cooked and drained

 

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.

4. 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).

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