Judy's Low-Fat Vegetable Alfredo Sauce

LOW-FAT VEGETABLE ALFREDO SAUCE

1 1/2 c. low-fat cottage cheese
1/2 c. frozen English peas
3 T. low-fat milk
1/8 t. each salt and pepper
1/2 c. chopped red sweet pepper
8 oz. fettucini or linguine, cooked and drained
1 clove garlic, minced
2 T. grated Parmesan cheese
1 T. margarine
1 T. snipped fresh basil

In a blender container combine cottage cheese and milk; blend until smooth. In a 2 qt. saucepan, cook sweet pepper and garlic in hot margarine until tender. Reduce heat. Add milk mixture, peas, salt, and pepper. Cook and stir until heated through. Do not boil. Toss with hot pasta. Sprinkle with Parmesan and basil. Makes 4 main-dish servings.