Spaghetti With Cottage Cheese Pesto
Creamy spaghetti with a fresh cottage cheese pesto, combining spinach, basil, and Parmesan for a flavorful, nutritious meal perfect for quick weeknights or casual dinners.
Ingredients
Instructions
- In a blender, combine spinach, hot water, cottage cheese, basil, Parmesan cheese, olive oil, and garlic.
- Cover and process until smooth to make the pesto.
- Cook spaghetti until al dente, then drain.
- Spoon half of the pesto over half of the hot cooked pasta and toss well.
- Add the remaining pasta and pesto to the mixture.
- Toss again until well mixed.
- Serve immediately.
Tips & Substitutions
For extra creaminess, consider using ricotta cheese instead of cottage cheese. If fresh basil is unavailable, you can substitute with 1 tablespoon of dried basil. To add a bit of zest, incorporate a squeeze of lemon juice into the pesto. Make sure to blend the pesto until smooth for the best texture. This dish is a quick and nutritious option for busy weeknights that complements many Italian recipes.
Serving Suggestions
Serve this spaghetti with a side of garlic bread or a fresh salad dressed with Tangy Italian Dressing to balance the meal. It pairs beautifully with Eggplant With Mozzarella for a delightful vegetarian feast. Top with additional grated Parmesan and fresh basil for a beautiful presentation.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to the pasta and heat gently in a pan over low heat, stirring occasionally to prevent sticking. You can also microwave individual portions, covered, in short intervals until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Spaghetti With Cottage Cheese Pesto contains roughly 87 calories, with 6g protein, 10g carbohydrates, and 3g fat. It is a good source of protein (13% of the Daily Value), iron (12% of the Daily Value), and calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! You'll need about 6 oz. of fresh spinach. Just blanch it briefly in boiling water before blending to soften it, then drain and proceed with the recipe as usual.
Is this dish suitable for meal prep?
Absolutely! This spaghetti dish is great for meal prep. Just store the pesto separately from the pasta to keep everything fresh. Combine them just before serving to maintain the best texture and flavor.
How can I make this dish vegan?
To make this dish vegan, substitute the cottage cheese with a plant-based alternative like tofu or a cashew cream. Use nutritional yeast instead of Parmesan for a cheesy flavor without dairy. Adjust the seasoning to taste for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).