Egg Noodles With Spinach – a delicious recipe with egg noodles, olive oil, garlic, dried basil, red pepper, cottage cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Bring 4 quarts of water to boil, add 1 TBL salt and the noodles. Cook, stirring often, until al dente.
2
Reserve 1/2 cup of the pasta cooking water, then drain the noodles and return them to the pot.
3
Heat the oil, garlic, basil, red pepper flakes, and 1/2 tsp salt in a medium saucepan over medium heat until sizzling about 1 minute.
4
Add the cottage cheese, Parmesan and broth and cook, stirring occasionally, until thickened slightly, 2 to 4 minutes.
5
Stir the sauce into the noodles, adjusting the consistency of the sauce with the reserved pasta water as needed. Stir in the spinach, one handful at a time, and cook until wilted, abut 30 seconds. Add the parsley and season with salt & pepper.
806
kcal
Calories
24
g
Fat
106
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 lb wide egg noodles, 2 tablespoons olive oil, 2 garlic cloves, minced, 1/2 teaspoon dried basil, and more.
Yes, Egg Noodles With Spinach falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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