1 1/2 c. 1% low fat cottage cheese
2 cloves garlic, halved
1/2 c. skim milk
2 tbsp. flour
3 tsp. fresh lemon juice
1 tsp. basil, crumbled
1/2 tsp. dry mustard
1/2 tsp. pepper
1/4 tsp. salt
8 oz. rotelle pasta
1 med. sized tomato, halved, seeded, chopped
Cooked shrimp, crabmeat, scallops or other seafood if desired

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.

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.