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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I'll often add leftover ham, pork or shrimp to this dish, indicates Edna Coburn of Tucson, Arizona. Ingredients:
1 package (12 ounces) fettuccine |
1 package (10 ounces) frozen chopped spinach, thawed |
3/4 cup diced sweet red pepper |
1 teaspoon cornstarch |
1 tablespoon chicken bouillon granules |
1 cup milk |
1 cup (8 ounces) 4% cottage cheese |
1/4 teaspoon ground nutmeg |
1/2 cup grated parmesan cheese |
Directions:
1. In a large saucepan or Dutch oven, cook fettuccine in boiling water for 5 minutes. Add spinach and red pepper; return to a boil. Cook for 4-5 minutes or until pasta is tender; drain and set aside. In a large saucepan, combine cornstarch, bouillon and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cottage cheese and nutmeg. Add fettuccine and vegetables; toss to coat. Sprinkle with Parmesan cheese. Yield: 8 servings.
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