3/4 c. lowfat sour cream
3/4 c. lowfat cottage cheese
Zest of 2 lemons
Juice of 1 1/2 lemons
Pepper
1/2 lb. pasta, cooked
1/4 c. grated Parmesan
1/2 tsp. thyme

Whirl cottage cheese in blender or food processor just until smooth. Add in sour cream and half of the zest. Process until smooth. With machine running, add in juice and pepper. Transfer to a small non-stick pan. Warm gently over low heat about 2 minutes. Add cooked sauce to drained pasta; toss. Add Parmesan, zest and thyme. Serves 4.