- 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
- 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.