Spaghetti With Cottage Cheese Pesto

• frozen chopped spinach10 ounces

  thawed and well drained

• hot water1⁄2 cup
• cottage cheese↗1⁄3 cup
• snipped fresh basil or 2 tablespoons dried basil1⁄3 cup
• grated parmesan cheese2 tablespoons
• olive oil or 1 tablespoon cooking oil↗1 tablespoon
• garlic cloves↗2

  minced

• spaghetti or 4 ounces fusilli↗4 ounces

  cooked and drained

Step-by-step instructions

1. 1

   For pesto, in a blender container or food processor bowl combine spinach, water, cottage cheese, basil, parmesan cheese, oil and garlic.

2. 2

   Cover and blend or process until smooth.

3. 3

   Spoon half of the pesto (about 1/2 cup) over the hot pasta. Toss to mix well. Serve immediately.