Fettucini and Spinach

• 8 ounces fettuccine pasta, cooked and drained
• 10 ounces frozen chopped spinach, thawed and drained
• 1 garlic clove, finely chopped
• 14 cup vegetable oil
• 1 teaspoon wyler's chicken flavor instant bouillon
• 12 cup water
• 12 teaspoon basil leaves
• 1 cup borden cottage cheese
• 12 teaspoon salt
• 14 cup borden grated parmesan and romano cheese
• 1 tablespoon chopped parsley

1. In large skillet, cook spinach and garlic in oil 5 minutes, stirring frequently.
2. Dissolve bouillonin water.
3. Add bouillon mixture, basil, cottage cheese and salt to spinach.
4. Stir over low heat until blended.
5. Toss spinach mixture, grated cheese and noodles.
6. Serve in heated dish, garnished with parsley.
7. Refrigerate leftovers.

pasta, spinach, garlic, vegetable oil, bouillon, water, basil, cottage cheese, salt, borden grated parmesan, parsley

Taken from www.food.com/recipe/fettucini-and-spinach-471545 (may not work)