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In A Large Saucepan Or Dutch Oven, Cook Fettuccine In Boiling Water For 5 Minutes. Add Spinach And Red Pepper; Return To A Boil. Cook For 4-5 Minutes Or Until Pasta Is Tender; Drain And Set Aside. In A Large Saucepan, Combine Cornstarch, Bouillon And Milk Until Smooth. Bring To A Boil; Cook And Stir For 2 Minutes Or Until Thickened. Remove From The Heat. Stir In Cottage Cheese And Nutmeg. Add Fettuccine And Vegetables; Toss To Coat. Sprinkle With Parmesan Cheese.
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