1/2 c. part skim cottage cheese
1/4 c. skim milk
1 tbsp. + 1 tsp. butter
3 oz. Prosciutto, diced
1 minced garlic clove
1 c. cooked broccoli stems
2 c. cooked fettuccine
1 oz. grated Parmesan cheese

In blender, combine ricotta cheese and milk and process until smooth; set aside. In skillet heat butter until bubbly and hot; add Prosciutto and garlic and saute until garlic is golden, about 1 minute. Add broccoli and cheese mixture and cook over medium heat until sauce begins to bubble. Reduce heat and add remaining ingredients, cook, stirring and tossing gently until fettuccine is thoroughly coated with sauce. Serves 4.