TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings


  • 1 package (12 ounces) fettuccine
  • 1 package (10 ounces) frozen chopped spinach, thawed
  • 3/4 cup diced sweet red pepper
  • 1 teaspoon cornstarch
  • 1 tablespoon chicken bouillon granules
  • 1 cup milk
  • 1 cup (8 ounces) 4% cottage cheese
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup grated Parmesan cheese

Nutritional Facts

1 cup: 234 calories, 5g fat (3g saturated fat), 15mg cholesterol, 564mg sodium, 35g carbohydrate (5g sugars, 3g fiber), 13g protein.


  1. 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. Yield: 8 servings.
Originally published as Flavorful Fettuccine in Taste of Home August/September 1999, p18

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Ms Tric User ID: 3872109 25132
Reviewed Oct. 1, 2013

"cooking fettucini for 10 minutes 8 minutes sound a little long.

I cooked them seperate and it was great."

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