Chef-Boy-I-Be-Illinois' Creamy, Low Fat Pasta Alfredo

• 1 12 cups 1% fat cottage cheese
• 2 garlic cloves, halved
• 12 cup skim milk
• 2 tablespoons flour
• 3 teaspoons fresh lemon juice
• 1 teaspoon basil, crumbled
• 12 teaspoon dry mustard
• 12 teaspoon pepper
• 14 teaspoon salt
• 8 ounces rotelle pasta
• 1 medium tomatoes, halved, seeded, chopped
• cooked shrimp (or other seafood if desired) or crabmeat (or other seafood if desired) or scallops (or other seafood if desired)

1. Place cottage cheese, garlic and skim milk in food processor or blender.
2. Whirl, scraping down sides of bowl, until smooth (3 to 5 minutes).
3. Add flour, lemon juice, basil, mustard, pepper and salt.
4. Blend well.
5. Return to medium sized saucepan; reserve.
6. Cook rotelle (or your favorite pasta) according to package directions.
7. Drain.
8. Turn into large bowl.
9. Heat cream sauce over medium low heat to thicken slightly 1 to 2 minutes.
10. Do not boil.
11. Remove from heat.
12. Pour over hot pasta.
13. Toss to coat.
14. Serve immediately.
15. Garnish with tomato.
16. Add seafood if desired.

cottage cheese, garlic, milk, flour, lemon juice, basil, mustard, pepper, salt, rotelle pasta, tomatoes, shrimp

Taken from www.food.com/recipe/chef-boy-i-be-illinois-creamy-low-fat-pasta-alfredo-318517 (may not work)