Fettuccine Al Marco

Fettuccine in a cheese and spinach sauce. Taken from a local community cookbook "Pass The Plate" from Christ Episcopal Church in New Bern, North Carolina.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄2 lb fettuccine
• 1 1⁄2 cups low fat cottage cheese
• 1⁄2 cup nonfat yogurt
• 1  egg
• 1⁄4 cup parmesan cheese
• 1⁄2 cup fresh parsley, chopped
• 2  cups fresh spinach, fresh leaves
•  salt (to taste)
•  pepper (to taste)
•  black olives (optional)

Directions

1. While the pasta is cooking, blend cheeses, yogurt, egg, salt and pepper until smooth.
2. Add the parsley and spinach leaves.
3. Toss the mixture with the drained, hot pasta.
4. Garnish with black olives if desired.