Screaming Noodles

Did you hear about my huge recipe accomplishment? Well, I decided to try some of the other recipes in the cookbook. Screaming Noodles, is now in my regular rotation because it is quick, cheap, and a nice vegetarian option. It's named "Screaming Noodles" because the first time the kids saw it they screamed until they tried it, then, they liked it. I normally use a pound of rotini, or whatever short pasta I have on hand. I always omit the fresh parsley. I've added the spinach earlier, to the sauce and let it wilt before I pour the sauce on the noodles. The spinach clumps quite a bit that way, but if you like spinach cooked more, you should add it earlier than the recipe calls for. I like the dish both ways. Here is the recipe from the Cook's Country Best Lost Suppers cookbook:

Screaming Noodles
1 pound wide egg noodles (or other pasta)
Salt
2 Tbsps olive oil
2 garlic cloves, minced
1/2 tsp dried basil
1/8-1/4 tsp red pepper flakes
1 cup cottage cheese
1/2 c grated parmesan cheese
1/2 cup low-sodium chicken broth
2 (5-ounce) bags baby spinach
1/2 cup chopped fresh parsley
Pepper

1. Bring 4 quarts water ot a boil in a large pot. Add the noodles and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the noodles and return them to the pot.

2. Meanwhile, heat the oil, garlic, basil, red pepper flakes, and 1/2 teaspoon slat in a medium saucepan over medium heat until sizzling, about 1 minute. Add the cottabe cheese, Parmesan, and broth and cook, stirring occasionally, until thickened slightly, 2 to 4 minutes.

3. Stir the sauce into the noodles, adjusing the consistency with the reserved past cooking water as needed. Stir in the spinach, one handful at a time, and cook until wilted, about 30 seconds. Add the parsley and season with salt and pepper to taste. Serve.