Guest guest Posted March 9, 1999 Report Share Posted March 9, 1999 Tonight was one of my veggie dinner nights. I am trying to lose the 3 lbs that I just gained back so I've been doing a lot of cooking from the So Fat, Low Fat, No Fat books. Tonights was Italian: * 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 -------- ------------ -------------------------------- 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 T 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. - - - - - - - - - - - - - - - - - - Serving Ideas : warm breadsticks NOTES : * I made double the amount of spaghetti and I used about 1/4 cup more fat free ricotta and some extra water to puree the spinach down a bit more. I also added 4 extra cloves of garlic. We love garlic in our household, the more the better. IT WAS SOOOO GOOOD. RisaG Quote Link to comment Share on other sites More sharing options...
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