This Spaghetti Pesto is not only IC Friendly, it is much lower in calories than traditional pesto recipes which use more oil and higher calorie cheeses.
Ingredients
1 16-ounce package frozen organic chopped spinach, thawed and well drained
1/2 cup very hot water
1/2 cup organic low-fat cottage cheese
1/2 cup fresh basil
4 tablespoons grated organic Parmesan cheese
2 tablespoon organic olive oil
4 cloves garlic
15 -20 Krinos Moroccan oil cured olives, pitted
Pine nuts (optional)
1 teaspoon whole lemon pepper
Sea salt to taste
8 ounces organic spelt spaghetti noodles cooked and drained
Preparation
- Combine all ingredients (except spaghetti) in a food processor and blend for 5 minutes
- Toss with cooked spaghetti
