Fettucini With Spinach

• 1 (8 oz.) pkg. fettucini, cooked and drained
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
• 1 clove garlic, finely chopped
• 1/4 c. olive oil
• 1 tsp. chicken bouillon
• 1/2 c. water or spinach juice
• 1/2 tsp. basil leaves
• 1 c. lite cottage cheese
• 1/4 c. grated Parmesan cheese and Romano cheese
• 1 Tbsp. chopped fresh parsley

1. In a large skillet, cook spinach and garlic in oil for 5 minutes, stirring frequently.
2. Dissolve bouillon in water or spinach juice.
3. Add bouillon mixture, basil and cottage cheese to spinach.
4. Stir over low heat to blend.
5. Toss spinach mixture, grated cheeses and noodles together in a large bowl that has been heated.
6. Garnish with fresh parsley.
7. Refrigerate leftovers, if there are any.
8. Serve with garlic bread or breadsticks.

fettucini, clove garlic, olive oil, chicken bouillon, water, basil, cottage cheese, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=263479 (may not work)