Ingredients:
1 cup low fat cottage cheese
1 cup low-fat milk ( 1%)
1 egg yolks
1/2 teaspoon ground pepper
2 tablespoons butter
1/2 cup grated parmesan cheese, divided
8 ounces fettuccine, cooked and drained
Directions:
In blender, combine cottage cheese, milk, egg yolk and pepper and puree until smooth.
In a small saucepan, melt butter over low heat; add puree and bring to a simmer, stirring occasionally.
Stir in all but 4 tsp of parmesan cheese.
Toss cooked noodles with sauce and sprinkle with remaining parmesan cheese.
Servings: 4
Time preparation: 20 min.
Time total: 20 min.