Spinach Fettucini Recipe
Ingredients
8 ounces cottage cheese, creamed
8 ounces medium noodles, dry
2 tablespoons butter or margarine, or 1 tablespoon oil and 1 tablespoon water
2 small cloves garlic, minced
1 (10-ounce) package chopped spinach, thawed
2 tablespoons grated Parmesan cheese
1/4 cup chopped fresh parsley
1 tablespoon fresh basil or oregano or 1 teaspoon dried
Salt (or butter-flavored salt)
Coarsely ground pepper to taste
Directions
Remove cottage cheese from refrigerator 30 minutes ahead of time, to reach room temperature.
Cook noodles in boiling salted water according to package directions.
Combine butter and garlic in nonstick skillet over moderate heat; when moisture evaporates, garlic will begin to brown.
Saute garlic until golden.
Add spinach; cook and stir over low flame until heated through.
Drain noodles; rinse under hot water.
Combine hot, drained noodles, spinach mixture, and cottage cheese.
Add remaining ingredients; toss lightly to combine.
Cook noodles in boiling salted water according to package directions.
Combine butter and garlic in nonstick skillet over moderate heat; when moisture evaporates, garlic will begin to brown.
Saute garlic until golden.
Add spinach; cook and stir over low flame until heated through.
Drain noodles; rinse under hot water.
Combine hot, drained noodles, spinach mixture, and cottage cheese.
Add remaining ingredients; toss lightly to combine.
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