|Onion||1 Medium, chopped|
|Olive oil/Vegetable oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Sliced fresh mushrooms||3 Cup (48 tbs)|
|Chopped fresh basil/1 teaspoon crumbled dry basil||1 Tablespoon|
|Crumbled dried oregano||1 Teaspoon|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Freshly ground black pepper||To Taste|
|Fresh spinach/One 10-ounce package frozen, chopped spinach, thawed||1 Pound, chopped and lightly steamed|
|Creamed cottage cheese||1 Pound|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Fettucini||8 Ounce, freshly cooked, drained (Uncooked Pasta)|
In a large heavy pot, saute onion in oil until golden. Add garlic and saute 1 minute. Stir in mushrooms and saute 5 minutes. Season with basil, oregano, parsley and nutmeg. Add salt and pepper to taste.
Drain steamed or thawed spinach and add to pot. Mix in cottage cheese and Parmesan cheese. Cook over low heat, stirring occasionally, until mixture is hot and cottage cheese is slightly melted.
Add hot cooked fettucini to pot and toss with sauce.
Serve in a large bowl. Sprinkle additional Parmesan cheese and freshly ground black pepper over top, if desired.