“Pasta sauce” might be a bit of a misnomer; this stuff would be good on pretty much anything—quinoa, eggs, veggies, and tofu, off the top of my head.
There are recipes born from high-minded culinary inquisition; this is not one of those recipes. This bad boy came from sheer desperation—an incurable desire for a bangin’-good sauce to heap atop my whole wheat pasta. I consulted my Simple Start food list and started tossing things into the food processor. Voila, a new dinner favorite was created.
The result is a sauce that’s low in fat, calories, and carbs; high in protein; and seriously yummy. It tastes kind of naughty and creamy, but the fresh spinach makes it bright and beautiful and good for your body. Loosely translated, that means no guilt when ladling it into your bowl in epic quantities.
- Fresh spinach, 1 bag/container (I used about 5 cups)
- Fresh basil, 10 leaves
- Garlic, as much as desired (I used about 3 T. minced)
- Lemon juice, 1 T.
- Olive oil, 2 t.
- Fat-free cottage cheese or ricotta, 1 cup (I used cottage cheese because I already had it)
Pack the first two ingredients in a food processor and pulse until roughly chopped. Add last three ingredients and blend for about 30 seconds, until mixture is well mixed (lightly chunky is okay). Store in refrigerator until ready to use, then heat through until bubbling and serve atop whatever your heart desires.
Note: If you have the time, let your sauce hang out in the fridge and chill for 12-24 hours before serving. I ate mine a few hours after preparing and it was perfectly fine; the next day, however, it was truly delish.
Another note: this recipe was made to be Simple Start friendly. It’s delicious as it is, but if you want sauce with more flavor body I would recommend adding a half of an avocado, pureed walnuts or pine nuts, or parmesan.