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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!
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