Click on a category to see more recipes in this category
Ingredients
1 Pound wide egg noodles
Salt
2 Tablespoons olive oil
2 Garlic cloves, minced
1/2 Teaspoon dried basil
1/8 Teaspoon red pepper flakes
1 Cup cottage cheese
1/2 Cup grated Parmesan cheese
1/2 Cup chicken broth
10 Ounces baby spinach
1/2 Cup chopped fresh parsley
Black pepper, to taste
Instructions
Bring 4 quarts water to a boil in a large pot, add noodles and 1 tablespoon salt, cook, stirring often until al dente. Drain noodles reserving 1/2 cup of cooking water and return them to the pot.
Meanwhile, heat the oil, garlic, basil, red pepper flakes, and 1/2 teaspoons salt in medium pan over medium heat until sizzling, about one minute. Add the cottage cheese, Parmesan, and broth and cook, stirring occasionally, until thickened slightly, 2 to 4 minutes.
Stir the sauce into the noodles, adjusting the consistency with the reserved pasta cooking water as needed.
Stir in the spinach, one handful at a time, and cook until wilted, about 30 seconds. Add the parsley and season with salt and pepper to taste.