Instructions: 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.

Makes 4 servings.

Variations: Add one or more of the following:

1 cup (250 mL) chopped cooked ham
1 can (7 1/2 oz/220 g) salmon, drained and flaked 1 can (6 1/2 oz/184 g) tuna, drained and flaked 1 cup (250 mL) frozen peas, thawed
1/2 cup (125 mL) kernel corn or chopped green onion 1 cup (250 mL) cooked sliced mushrooms
1 cup (250 mL) cooked julienned carrots, zucchini, sweet peppers or leeks 4 cups (1L) cooked broccoli florets
1 cup (250 mL) flaked crab meat

Good: Thiamin Excellent: Riboflavin, Niacin

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