In large pot of boiling water, cook fettuccine until tender but firm; drain and return to saucepan.

Meanwhile, in food processor, process cottage cheese until smooth. Add Parmesan cheese, milk, egg, nutmeg and pepper; blend until smooth. Pour into saucepan with hot cooked pasta; cook over medium heat for 1 minute, stirring constantly. Sprinkle with parsely or basil. Serve immediately.

Per serving: Calories 213, total fat: 5 g, saturated fat: 2 g, fibre 2 g, protein 19 g, carbohydrate 46 g, cholesterol 64 mg, sodium 349 mg, potassium 251 mg.

Good: Thiamin Excellent: Riboflavin, Niacin