Fettuccine Al Marco

  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)

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