Spinach Cheese Noodles

You Will Need

8 ounces medium or wide egg noodles
1 tablespoon oil
1 large glove garlic minced (1 tsp.)
1 ten-ounce package frozen spinach, thawed and drained OR 1 pound fresh spinach, stems removed. leaves blanched and chopped
2 teaspoons fresh minced basil or ½ teaspoon dried basil
¼ cup minced fresh parsley or 1 Tablespoon dried parsley flakes
1 cup low-fat cottage cheese OR part-skim ricotta
freshly ground black pepper to taste
2 tablespoons grated Parmesan

Serves 4 

What To Do

Cook the noodles al dente. Drain them, and keep them warm in a large heated serving bowl. Meanwhile, heat the oil in a skillet (about 10 inches, preferably nonstick), and sauté the garlic and spinach, stirring the vegetables for 5 minutes.
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Add the basil, parsley, cottage cheese OR ricotta and pepper.  Cook the mixture over low heat, stirring it about 2 minutes until it is blended and heated through. Add the spinach-and-cheese mixture to the noodles and toss the two to combine.  Sprinkle the noodles with Parmesan.​
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Source: ​Good Food Book by Jane Brody