Spaghetti With Cottage Cheese Pesto - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen spinach, thawed and drained
1/2 c. hot water
1/3 c. low-fat cottage cheese
1/3 c. snipped fresh basil
2 Tbsp. grated Parmesan cheese
2 tsp. olive oil
2 cloves garlic
8 oz. spaghetti or linguini, cooked

Preparation

For Pesto:
In blender container, combine spinach, water, cottage cheese, basil, Parmesan cheese, oil and garlic.
Cover and process until smooth.
Spoon half of pesto over half of hot cooked pasta.
Toss well.
Add remaining pasta and pesto.
Toss again until well mixed.
Serve immediately.
Yield: 8 servings.