Every January, it seems we have an obsession with starting
over: eating healthy, exercising, losing weight, etc. Since I’m supposed to be gaining weight right
now, I certainly can’t join the weight loss club. But I can join the eating healthy and
exercising club (er, maybe I should say maintain my membership in the eating
healthy and exercising club?)
Here’s a fantastic recipe that I found in Diet for a Small
Planet. I love this recipe! I’ve made it several times and each time it
comes out tasting great! It’s delicious,
simple and fast. Which is code for “even
a working mom can make it on a weeknight.”
*Please note: even though I found the original recipe in
Diet for a Small Planet, I am writing it down as I make it, which has slightly different
proportions/directions.
Ingredients:
-
1 lb fettucine noodles (either plain or spinach
noodles
-
2 cups spinach leaves
-
1 ½ cups cottage cheese
-
½ cup yogurt (plain)
-
¼ cup parmesan cheese
-
½ cup parsley, chopped
-
1 small can sliced olives
-
Salt & pepper to taste
1.
Cook the pasta.
2.
While the pasta is cooking, combine all other
ingredients, except olives, in a food processor or blender. (I’ve done it in a blender every time I’ve
made it, but I think it would be easier to do in a large food processor.) Blend until the mixture is very smooth. It will be a light green color.
3.
When the pasta is done, drain and then toss with
the sauce and add olives.
4.
Serve immediately. (Makes about 6 servings)
Here’s the cost breakdown:
Fettucine
Al Marco
|
|
1 lb
fettuccine
|
$1.00
|
1 1/2
cups cottage cheese
|
$1.50
|
1/4 cup
Parmesan
|
$1.00
|
1/2 cup
yogurt
|
$0.75
|
1/2 cup
parsely
|
$0.25
|
2 cups
spinach
|
$1.50
|
1 small
can olives
|
$1.79
|
total:
|
$7.79
|
6
servings:
|
$1.30/serving
|
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