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Fettucine with Cottage Herb Sauce

Serves 2


  • 200g fresh fettucine
  • 20g butter
  • 1 small onion, diced
  • 1 clove garlic, crushed
  • 1/2 cup Australian creamed cottage cheese or quark
  • 1/4 cup chopped fresh basil
  • 2 slices lean virginian ham, cut into strips
  • 1/3 cup fresh parsley, chopped
  • juice of 1 lemon
Download Recipe (PDF)


  1. Cook fettucine in boiling water until tender. Drain and keep warm. Melt butter and saute onion and garlic until softened. Add remaining ingredients and heat until warm. Do not overcook or bright green colour will be lost. Serve immediately over pasta. Accompany with a side salad.


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