1 c. low-fat cottage cheese
1 c. low-fat milk
1 egg yolk
1/2 tsp. freshly ground pepper
2 tbsp. butter
1/2 c. grated Parmesan cheese
8 oz. fettuccine noodles

In a blender, combine cottage cheese, milk, egg yolk and pepper. Puree until smooth. In a small saucepan, melt butter over low heat. Add puree and bring to a simmer, stirring often. Stir in all but 4 teaspoons of Parmesan cheese. Meanwhile, cook noodles according to directions and drain. Toss with prepared sauce. Sprinkle with remaining Parmesan cheese. Makes 4 servings.