1 c. skim milk
1/2 c. low fat cottage cheese
1 tbsp. cornstarch
1/2 c. freshly grated Parmesan cheese, divided
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1/8 tsp. ground nutmeg
Vegetable cooking spray
4 oz. diced lean cooked ham
1 clove garlic, crushed
1/2 c. frozen English peas
4 oz. fettuccine, uncooked
4 oz. spinach fettuccine, uncooked

Combine milk, cottage cheese, and cornstarch in container of a food processor, or electric blender. Top with cover and process until smooth. Transfer milk mixture to a medium non stick skillet. Place over medium heat, add 1/4 cup Parmesan cheese, salt, pepper, and nutmeg, stirring until cheese melts. Set aside.

Coat a large non stick skillet with cooking spray, place over medium heat until hot. Add ham and garlic, saute 2 minutes. Stir in peas, and saute 2 minutes. Remove from heat and stir in reserved milk mixture. Set aside.

Cook fettuccine and spinach fettuccine acording to package directions (omitting salt and fat), drain. Place in a large bowl, pour ham mixture over pasta, tossing gently until well combined. Sprinkle with remaining 1/4 cup Parmesan cheese. Serve immediately.