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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Lost Recipes ...Country Cooking, I think, is the magazine. I just have a copy of a page. This was originally called Screaming Noodles because of children's reaction to spinach being in the dish. Ingredients:
1 lb wide egg noodles |
2 tablespoons olive oil |
2 garlic cloves, minced |
1/2 teaspoon dried basil |
1/8 teaspoon red pepper flakes (to taste) |
1 cup cottage cheese |
1/2 cup parmesan cheese, grated |
1/2 cup chicken broth |
10 ounces baby spinach, fresh |
1/2 cup parsley, fresh chopped |
salt & pepper |
Directions:
1. Bring 4 quarts of water to boil, add 1 TBL salt and the noodles. Cook, stirring often, until al dente.
2. Reserve 1/2 cup of the pasta cooking water, then drain the noodles and return them to the pot.
3. Heat the oil, garlic, basil, red pepper flakes, and 1/2 tsp salt in a medium saucepan over medium heat until sizzling about 1 minute.
4. Add the cottage cheese, Parmesan and broth and cook, stirring occasionally, until thickened slightly, 2 to 4 minutes.
5. Stir the sauce into the noodles, adjusting the consistency of the sauce with the reserved pasta water as needed. Stir in the spinach, one handful at a time, and cook until wilted, abut 30 seconds. Add the parsley and season with salt & pepper.
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