Boil a large pot of salted water over high heat. Cook the fettuccine according to package instructions until al dente. Before draining, reserve about a cup of the pasta cooking water, then drain the pasta and set it aside.
In a blender or food processor, combine the cottage cheese, milk, cornstarch, garlic powder, salt, pepper, lemon zest, and Parmesan cheese. Blend until smooth and creamy, ensuring there are no lumps.
Transfer the blended mixture to a medium saucepan and place over medium-low heat. Stir in the dried basil and oregano, letting it simmer gently for about 5 minutes. Stir frequently to prevent sticking, and remove from heat when slightly thickened.
Add the cooked fettuccine to the sauce in the pan. Toss gently to coat the pasta evenly, adding a little of the reserved pasta water if the mixture seems too thick. Heat for another minute or so to combine flavors.
Serve immediately, garnished with fresh parsley and an extra sprinkle of Parmesan cheese for a finishing touch.