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Spinach Bake with Pesto

List of Ingredients




Taken from Living Low Carb by Fran McCollough

Preheat oven to 350 degrees

1-1/2 pounds fresh spinach, cooked, drained,
squeezed dry and chopped
1 cup ricotta cheese
1/4 cup pesto (recipe follows)
1/4 cup Parmesan cheese

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PESTO

Makes 1-1/2 cups

1 cup olive oil
2cups lightly packed fresh basil leaves, preferably small
1/4 cup walnuts or pine nuts
2 garlic cloves, minced
1/2 cup grated Parmesan cheese

Recipe



Mix the spinach, ricotta and pesto in a large bowl and spoon into an 8-inch souffle dish or casserole. Sprinkle with the Parmesan and bake 25 minutes or until the cheese is melted and golden brown.

per serving:
Carbohydrate: 5.3g plus 4.3g fiber; Protein:17.1g; Fat:17.5g

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PESTO
Pour the olive oil into a blender jar or the workbowl of a food processor and add everything else but the cheese. Blend until smooth, scraping down the jar if necessary.
Transfer the pesto to a bowl and stir in the cheese. The pesto will keep a couple of days in the refrigerator or several months in the freezer. If you're planning to freeze it, leave out the garlic and cheese; add them after it's defrosted.

per 2 tablespoon serving:
Carbohydrates: 1g plus 0.4g fiber Protein: 2.6g Fat: 20.7g