1 cup nonfat cottage cheese

1 tablespoon skim milk

⅛ teaspoon freshly ground black pepper

⅛ teaspoon mustard powder

2 teaspoons olive oil

1 clove minced garlic

2 (6-ounce) cans Chicken of the Sea Very Low Sodium Tuna, drained

⅛ cup dry white wine

¼ cup freshly grated Parmesan cheese

4 cups cooked spinach pasta

• Add the cottage cheese, skim milk, pepper, and mustard powder to a food processor or blender container; process until smooth. Set aside.

• Bring the olive oil to temperature in a large, deep nonstick sauté pan over medium heat. Add the garlic and sauté for 1 minute; stir in the tuna and sauté for 1 more minute. Add the wine to the skillet and bring to a boil.

• Lower the heat and add the creamed cottage cheese; bring to temperature, being careful not to boil the sauce. Stir in the Parmesan cheese and continue to heat the sauce for another minute, stirring constantly. Add the pasta and toss with the sauce. Divide into 4 equal servings and serve immediately, topped with additional freshly ground pepper, if desired.

Skipping the Salt — Cooked Pasta Instructions

Instead of adding salt to the water when you boil pasta, as called for on most packages of pasta, skip the salt and instead add 1 tablespoon fresh lemon juice, or ¼ teaspoon crushed dried lemon granules, and ¼ teaspoon mustard powder to the water. It provides great flavor without the sodium.