Egg Noodles With Spinach

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“From "Lost Recipes"...Country Cooking, I think, is the magazine. I just have a copy of a page. This was originally called "Screaming Noodles" because of children's reaction to spinach being in the dish.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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