1 1/2 c. 1% fat cottage cheese
2 cloves garlic, cut in half
1/2 c. skim milk
2 tbsp. flour
3 tsp. fresh lemon juice
1 tsp. leaf basil, crumbled
1/4 tsp. dry mustard
1/2 tsp. pepper
1/4 tsp. salt
1/2 lb. pasta of your choice
1 med. ripe tomato, cut in half, seeded & coarsely chopped

Place cottage cheese, garlic and skim milk in food processor. Process until there are no lumps. Add flour, lemon juice, basil, mustard, pepper and salt. Blend. Set aside in a medium size saucepan. Cook pasta according to directions and drain.

Place in large bowl. Heat ingredients in saucepan over a medium-low heat and allow to thicken slightly. Stir until sauce just begins to boil. Do not allow sauce to come to a full boil. Pour sauce over pasta and toss gently to coat. Garnish with tomato. Serve immediately.