1 (8 oz.) pkg. fettucini
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 clove garlic, finely chopped
1/4 c. vegetable oil
1 tsp. instant chicken bouillon
1/2 c. water
1/2 tsp. basil leaves
1 c. cottage cheese
1/2 tsp. salt
1/4 c. Parmesan or Romano cheese, grated
Parsley

Cook fettucini according to package directions and drain. Drain thawed spinach well. In a large skillet, cook spinach and garlic in oil for 5 minutes, stirring frequently. Dissolve bouillon in boiling water. Add bouillon, basil, cottage cheese and salt to spinach. Stir over low heat until blended.

Toss spinach mixture, fettucini and grated cheese together. Serve in heated dish, garnished with parsley. Leftovers may be refrigerated and reheated. Serves 6.