Fettuccine Al Marco

• 12 lb fettuccine
• 1 12 cups low fat cottage cheese
• 12 cup nonfat yogurt
• 1 egg
• 14 cup parmesan cheese
• 12 cup fresh parsley, chopped
• 2 cups fresh spinach, fresh leaves
• salt (to taste)
• pepper (to taste)
• black olives (optional)

1. While the pasta is cooking, blend cheeses, yogurt, egg, salt and pepper until smooth.
2. Add the parsley and spinach leaves.
3. Toss the mixture with the drained, hot pasta.
4. Garnish with black olives if desired.

fettuccine, cottage cheese, nonfat yogurt, egg, parmesan cheese, fresh parsley, fresh spinach, salt, pepper, black olives

Taken from www.food.com/recipe/fettuccine-al-marco-215817 (may not work)