posted by RisaG 03-12-99 5:44 PM
* Exported from MasterCook *
Spaghetti with Ricotta Pesto
Recipe By : Italian So Fat, Low Fat, No Fat by Betty Rohde
Serving Size : 2 Preparation Time :0:00
Categories : Busy Day Entrees
Amount Measure Ingredient -- Preparation Method
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1 (10 oz.) pkg frozen chopped spinach -- thawed/squeeze dry
1/2 cup hot water
1/3 cup fat-free ricotta cheese -- or reduced fat
1/3 cup fresh basil -- or 2 Tbl. dried
2 tbsp. fat-free Parmesan cheese -- grated
2 tbsp. olive oil
2 cloves garlic -- minced
4 oz. uncooked spaghetti -- * see note
In a blender container or food processor, combine the spinach, water, ricotta, basil, Parmesan cheese, oil, and garlic. Blend or process until smooth. Set the pesto aside.
Bring a large pot of water to a boil. Add the salt and the pasta and cook according to package directions until tender but still firm.
Spoon half the pesto over the hot, cooked pasta; toss to mix well. Serve immediately.