Serving Size: 2 adults, 2 kids

  • 8 oz. wide egg noodles
  • 1 TBS oil (canola, olive, etc.)
  • 1 clove garlic, minced or pressed
  • 1 10-oz package frozen chopped spinach, thawed and drained
  • 1/2 teasp. dried basil
  • 1/4 cup minced fresh parsley
  • 1 cup low-fat cottage cheese
  • salt and pepper to taste
  • Bring a pot of water to boil for the noodles, and start them cooking per the package directions.
  • Meanwhile, heat the oil in a skillet and saute the garlic and spinach, stirring occasionally, for about five minutes.
  • Add the remaining ingredients, and cook over low heat until blended and heated through, about two minutes.
  • When the noodles are done, drain them and toss them with the spinach-cheese mixture. Serve with grated parmesan.