Recipe: Noodles with Spinach and Cheese (skillet meal using cottage cheese)

NOODLES WITH SPINACH AND CHEESE

1 pound fresh spinach (or a 10 1/2 ounce box frozen chopped spinach, defrosted)
1 (8 ounce) package wide egg noodles
1/4 cup margarine (or combination of olive oil and margarine)
2 large cloves garlic, minced
Pinch ground nutmeg
1/2 teaspoon hot red pepper flakes (optional)
1 tablespoon chopped fresh basil (or 1 teaspoon dried)
1/4 teaspoon dried dill weed
1 cup small-curd cottage cheese
2 tablespoons grated fresh Parmesan cheese
Salt and freshly ground pepper (to taste)

If using fresh spinach, wash thoroughly, remove stems and cook leaves in a very small amount of water just until wilted. Drain, chop leaves and set aside. If using frozen spinach, defrost and drain well.

Cook noodles according to package directions until al dente.

While noodles are cooking, heat margarine in a large skillet or saucepan and saute garlic until golden. Stir in nutmeg, pepper flakes, basil and dill weed; cook for 2 minutes, then turn off heat.

When noodles are cooked, drain and add to margarine mixture in skillet, along with spinach, cottage cheese and Parmesan cheese. Stir noodles over low heat until all ingredients are well combined and heated through. Season with salt and pepper and serve immediately.

Makes 4 servings
From: Recipelink.com
Source: Vintage newspaper recipe clipping, source unknown, not dated