- 1 1/2 cups 1% cottage cheese
- 1/2 cup skim milk
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon dried basil
- 1/2 teaspoon dry mustard
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 8 ounces corkscrew pasta, cooked and drained
- 1 tomatoes, seeded and chopped
- In a blender or food processor, process cottage cheese, milk and garlic until smooth. Add flour, lemon juice, basil, mustard, pepper and salt if desired; process until well blended. Pour into a saucepan. Cook over medium heat until thickened. Do not boil. Serve over noodles; sprinkle with chopped tomatoes.