Spaghetti with Cottage Cheese Pesto

I absolutely love pesto on pasta. So, of course, I had to try this recipe. It turned out so good! Definitely a crowd pleaser! The best part is the fat is cut because less oil is used than traditional pesto. The fresh flavor truly stands out in this great recipe.
  • 1 10-ounce package frozen chopped spinach, thawed & 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

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 until smooth. Spoon half of the pesto (about 1/2 cup) over the hot pasta. Toss to mix well. Serve immediately.

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).

Servings: 4

Source: http://www.recipe.com/

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