Post by JJ Judkins on Nov 3, 2010 12:30:11 GMT -6
* Exported from MasterCook *
Screaming Noodles
Recipe By :page 102
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound wide egg noodles
Salt
2 tablespoons olive oil
2 cloves garlic -- minced
1/2 teaspoon dried basil
1/8 teaspoon red pepper flakes (1/8 to 1/4 teaspoon)
1 cup cottage cheese
1/2 cup 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 to 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 salt in a medium saucepan over medium heat until sizzling,
about 1 minute. Add the cottage cheese, Parmesan, and broth and cook,
stirring occasionally, until thickened slightly, 2 to 4 minutes.
3. Stir the sauce into the noodles, adjusting the consistency with the
reserved pasta 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.
SERVES 4
"This was a family vegetarian favorite (a fast one!) when my two
daughters were little.
The children named it because one remembers screaming at dinner until
she tasted this. It makes a nice party dish or potluck offering
because it is so pretty (green, white, gold) and holds up fairly well
for reheating or last-minute assembly. I adapted this recipe from a
cookbook I no longer remember, back in 1975. Making it over the years,
I've adapted it to our own family's preferences and worked out how to
assemble it quickly." Elizabeth Watson, Chestertown, Maryland.
Elizabeth's inventive and flavorful recipe, made with egg noodles and
wilted spinach mixed with a tangy, creamy, and slightly spicy
Parmesan-cottage cheese sauce, is an appealing combination of simple
flavors. It's sure to be a favorite wherever it's served.
NOTES FROM THE TEST KITCHEN: Simple to make and appealing to everyone,
this dish had many test cooks "screaming" for more. Although
Elizabeth's original recipe called for adding either chopped steamed
fresh spinach or chopped thawed frozen spinach to the pot before the
cheese and broth were added, we preferred to use fresh baby spinach,
which gave the dish a fresher color and flavor. We also waited to add
our spinach until the last few minutes, as it clumped up too much when
added earlier.
Source:
"Cook's Country: Best Lost Suppers by the Editors at America's Test
Kitchen"
S(Formatted by):
"Badams007 2010-10"
Copyright:
"Cook's Illustrated (2009); ISBN: 1933615443"
Yield:
"4 servings"
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Screaming Noodles
Recipe By :page 102
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound wide egg noodles
Salt
2 tablespoons olive oil
2 cloves garlic -- minced
1/2 teaspoon dried basil
1/8 teaspoon red pepper flakes (1/8 to 1/4 teaspoon)
1 cup cottage cheese
1/2 cup 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 to 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 salt in a medium saucepan over medium heat until sizzling,
about 1 minute. Add the cottage cheese, Parmesan, and broth and cook,
stirring occasionally, until thickened slightly, 2 to 4 minutes.
3. Stir the sauce into the noodles, adjusting the consistency with the
reserved pasta 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.
SERVES 4
"This was a family vegetarian favorite (a fast one!) when my two
daughters were little.
The children named it because one remembers screaming at dinner until
she tasted this. It makes a nice party dish or potluck offering
because it is so pretty (green, white, gold) and holds up fairly well
for reheating or last-minute assembly. I adapted this recipe from a
cookbook I no longer remember, back in 1975. Making it over the years,
I've adapted it to our own family's preferences and worked out how to
assemble it quickly." Elizabeth Watson, Chestertown, Maryland.
Elizabeth's inventive and flavorful recipe, made with egg noodles and
wilted spinach mixed with a tangy, creamy, and slightly spicy
Parmesan-cottage cheese sauce, is an appealing combination of simple
flavors. It's sure to be a favorite wherever it's served.
NOTES FROM THE TEST KITCHEN: Simple to make and appealing to everyone,
this dish had many test cooks "screaming" for more. Although
Elizabeth's original recipe called for adding either chopped steamed
fresh spinach or chopped thawed frozen spinach to the pot before the
cheese and broth were added, we preferred to use fresh baby spinach,
which gave the dish a fresher color and flavor. We also waited to add
our spinach until the last few minutes, as it clumped up too much when
added earlier.
Source:
"Cook's Country: Best Lost Suppers by the Editors at America's Test
Kitchen"
S(Formatted by):
"Badams007 2010-10"
Copyright:
"Cook's Illustrated (2009); ISBN: 1933615443"
Yield:
"4 servings"
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