This recipe is adapted from a recipe in the Moosewood Restaurant’s Low Fat Favorites cookbook. Even though they’re not that complicated, I used to be intimidated by recipes that involved food processers, so it took me some time to finally make this.
1 package of fresh spinach
½ cup of walnuts, coarsely chopped
2 cups low-fat cottage cheese
2 garlic cloves, minced
¼ cup grated cheese
1 cup chopped fresh basil
Salt & black pepper
1 pound of pasta
1 head of broccoli
First, toast the walnuts by placing them in a single layer on a baking tray in a 350 degree oven for about 5 minutes. Steam the spinach (after washing it, place it in a large pot- the water remaining on the leaves should provide enough moisture to steam it). Cover and cook on medium-high heat until the spinach is wilted. Drain the steamed spinach. In a food processer, add the spinach, walnuts, cottage cheese, garlic, grated cheese, basil, and salt and pepper, blending until the ingredients combine into a smoother texture (this was 2 batches in my Mini Prep). I put in more basil than the original recipe calls for, and that, along with the spinach, turned the mixture a nice green color, and the taste reminded me of pesto. My husband and I couldn’t resist eating a couple spoonfuls of the sauce before I started to cook the pasta.
Cook the pasta and steam the broccoli. The original recipe calls for penne, but I used this fun-looking multi-colored pasta I found at Trader Joe’s.
It was a good texture for the sauce since it helped the sauce cling to the pasta. Fusili would work well, too. Put some of the cottage cheese sauce on top of the pasta and stir it in, and add some spears of broccoli (and more grated cheese on top if you wish, as I always do).