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Flavorful Fettuccine

By: Edna Colburn  
"'I'll often add leftover ham, pork or shrimp to this dish,' indicates Edna Coburn of Tucson, Arizona."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 37 people have saved this

Prep Time:
25 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (12 ounce) package fettuccine
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 3/4 cup diced red bell pepper
  • 1 teaspoon cornstarch
  • 1 tablespoon chicken bouillon granules
  • 1 cup milk
  • 1 cup small curd cottage cheese
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup grated Parmesan cheese

Directions

  1. In a large saucepan or Dutch oven, cook fettuccine in boiling water for 5 minutes. Add spinach and red pepper; return to a boil. Cook for 4-5 minutes or until pasta is tender; drain and set aside. In a large saucepan, combine cornstarch, bouillon and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cottage cheese and nutmeg. Add fettuccine and vegetables; toss to coat. Sprinkle with Parmesan cheese.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2009 by Angie, GA 
I thought this was pretty good. I did make a couple of changes. I omitted the bell pepper and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2006 by Holly A. 
This was really tasty. It has a very unique flavor. MORE

 
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