Screaming noodles

Lynnda Cloutier


this is a family vegetarian favorite. It makes a nice party dish or potluck offering because it's so pretty. It holds up fairly well for reheating or last minute assembly.Unknown source but maybE costco

★★★★★ 3 votes


1 pound wide egg noodles
2 tablespoons olive oil
two garlic cloves, minced
1/2 teaspoon dried basil
1/8 to 1/4 teaspoon red pepper flakes
1 cup cottage cheese
1/2 cup grated parmesan cheese
1/2 cup low sodium chicken broth or vegetable broth
two bags baby spinach, 5 ounces each
1/2 cup chopped fresh parsley


1bring 4 quarts water to a boil in a large pot. Add the noodles and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the noodles and return them to the pot
2Meanwhile, heat the oil, garlic, basil, red pepper flakes, and 1/2 teaspoons salt in medium pan over medium heat until sizzling, about one minute. Add the cottage cheese, Parmesan, and broth and cook, stirring occasionally, until thickened slightly, 2 to 4 minutes.
3Stir the sauce into the noodles, adjusting the consistency with the reserved pasta cooking water as needed. Stir in the spinach, one handful at a time, and cook until wilted, about 30 seconds. Add the parsley and season with salt and pepper to taste. Serve. Serves four.

About Screaming noodles

Course/Dish: Pasta Sides