Spinach Fettuccine 2
8 ounces of egg noodles
2 tablespoons of butter
2 small cloves garlic, peeled and minced
one 10 ounce package of frozen chopped spinach, thawed
8 ounces of creamed cottage cheese, at room temperature
2 tablespoons of grated Parmesan cheese
1/4 cup of chopped parsley
1 teaspoon of basil
salt and pepper to taste
Cook noodles in boiling, salted water following package directions; drain.
Combine butter and garlic in nonstick skillet and cook over moderate heat
until garlic is golden. Add spinach and cook over low heat until heated
thoroughly.
Combine hot, drained noodles, spinach mixture and cottage cheese. Add
remaining ingredients and toss lightly to combine. Serve immediately. Serves
8 |
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