Ingredients:
1/4 cup Olio Greek extra-virgin olive oil

1 medium onion, chopped

1 clove garlic, chopped

3 cups chopped fresh spinach

1 cup low-fat ricotta or cottage cheese

1/2 cup chopped fresh parsley

1 teaspoon dried basil leaves

1 teaspoon lemon juice

1/4 teaspoon black pepper

1/4 teaspoon ground nutmeg

3/4 pound spaghetti

Directions:
Heat 3 tablespoons olive oil in a large skillet over medium heat and

saut`e onion and garlic until onion is tender. Add chopped spinach to

the skillet and cook 3 to 5 minutes until spinach wilts. Place wilted

spinach, onions, and garlic in a blender with the cheese, parsley,

basil, lemon juice, pepper, and nutmeg. Blend until pureed. Leave in

the blender, covered, to keep sauce warm. Cook pasta in 3 quarts

boiling water, according to package directions, until al dente. Toss

with remaining tabespoon olive oil. Add 1/4 cup hot water from pasta

to sauce in blender and blend again. Serve over pasta.

Yield: 4 servings