Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fettuccine
   1      teaspoon      garlic powder -- optional
     1/2  cup           nonfat cottage cheese
   1      teaspoon      onion powder -- optional
     1/2  cup           evaporated skim milk
   2      teaspoons     parsley -- minced
     1/2  teaspoon      arrowroot or rice flour
                        grated parmesan cheese
                        -- salt
                        garnish
                        -- pepper

Preparation:

Cook fettuccine and drain. Meanwhile, combine cottage cheese, skim mild, arrowroot, salt and pepper, and garlic and onion powders if desired, in a blender. puree until smooth. Transfer mixture to a heavy skillet or saucepan, add parsley and warm over medium-low heat for 10 minutes. Do not let sauce boil. Remove from heat and pour over hot, drained noodles. Sprinkle with parmesan. Variations: use tomato or spinach fettuccine, and garnish with sun- dried tomatoes and chopped fresh basil. Or lightly steam 1 cup broccoli florets for 3 to 4 min, until tender-crisp. Toss with sauce and hot pasta. Or saute 3/4 cup sliced mushrooms in 2 tbs red wine. Toss with sauce and hot pasta.