1 tbsp. oil
1 clove garlic, minced
2 (10 oz. ea.) pkgs. frozen spinach
1 cup water
2 chicken bouillon cubes
1/2 tsp. salt
1 tsp. basil
1 (16 oz.) pkg. Fettuccine pasta
1/4 cup Parmesan cheese
1 1/2 to 2 cups cottage cheese

Boil water and cook Fettuccine according to package directions. Brown garlic in oil. Thaw spinach and drain. Add to garlic. Dissolve bouillon cubes in heated water. Add to spinach. Simmer over low heat. Sprinkle in salt and basil. Stir in cottage cheese and heat through. Meanwhile drain Fettuccine and put into a large bowl. Toss with Parmesan cheese. Pour spinach mixture over Fettuccine and mix.