In a food processor or blender, mix the cottage cheese and skim milk together until smooth. Set aside.
In a large non-stick skillet, heat the olive oil and sauté the garlic for 1 minute. Stir in the tuna and sauté for another minute.
Add the wine to the skillet and bring to a boil. After lowering the heat, add the cottage cheese mixture and bring to a serving temperature, but be careful not to let it boil.
While stirring constantly, mix in the Parmesan cheese and continue to heat the sauce for 1 minute. Add the pasta, toss with the sauce and then divide into 4 equal servings. Serve immediately and top with freshly ground pepper, if desired.