Ingredients
1 1/2 cups 1%% low fat cottage cheese
2 cloves garlic, halved
1/2 cup skim milk
2 tablespoons flour
3 teaspoons fresh lemon juice
1 teaspoon basil, crumbled
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1/4 teaspoon salt
8 ounces rotelle pasta
1 med. sized tomato, halved, seeded, chopped
Cooked shrimp, crabmeat,
Preparation
1
Place cottage cheese, garlic and skim milk in food processor or blender. Whirl, scraping down sides of bowl, until smooth (3 to 5 minutes). Add flour, lemon juice, basil, mustard, pepper and salt. Blend well. Return to medium sized saucepan; reserve.
2
Cook rotelle according to package directions. Drain. Turn into large bowl. Heat cream sauce over medium low heat to thicken slightly 1 to 2 minutes. Do not boil. Remove from heat. Pour over hot pasta. Toss to coat. Serve immediately. Garnish with tomato. Add seafood if desired.
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