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1.Bring A Large Pot Of Lightly Salted Water To A Boil. Add Egg Noodles And Cook For 8 To 10 Minutes Or Until Al Dente. Drain, And Return To The Pot. 2.Heat The Olive Oil In A Skillet, And Cook The Garlic And Spinach 3 To 5 Minutes, Until Well Coated. Transfer To The Pot With The Drained Pasta. Toss In The Cottage Cheese. Top With Parmesan Cheese To Serve.
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