Creamy Pasta With Broccoli, Cauliflower And Mushrooms - cooking recipe

Ingredients

1 small head trimmed cauliflower, cut in florets
1 small bunch broccoli, trimmed and cut in florets
2 tsp. olive oil or vegetable oil
3 cloves garlic
2 1/2 thickly sliced mushrooms
2 1/2 c. whole noodles
1 c. low-fat small curd cottage cheese
1/2 c. low-fat milk
1/4 c. low-fat sour cream
1/4 c. grated Parmesan cheese
salt and pepper

Preparation

In a large pot of boiling water, cook cauliflower and broccoli until tender-crisp, about 5 minutes.
With a slotted spoon, remove vegetables and save the liquid for cooking the pasta.
In a large skillet, heat oil.
Saute garlic for 2 minutes over medium heat. Add mushrooms for about 5 minutes.
Stir in broccoli and cauliflower.
Saute for 2 to 3 minutes longer; set aside. Meanwhile in reserved boiling vegetable liquid, cook pasta.
Add water if necessary tender but until firm, about 8 to 10 minutes. Drain.
In a food processor combine cottage cheese, milk, sour cream and Parmesan.
Pour over broccoli mixture, add drained pasta and toss until mixed.
Season with salt and pepper.
Serve immediately.
Make 8 servings.