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)
- While the pasta is cooking, blend cheeses, yogurt, egg, salt and pepper until smooth.
- Add the parsley and spinach leaves.
- Toss the mixture with the drained, hot pasta.
- 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)