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...