Creamy Pasta And Vegetables - cooking recipe

Ingredients

12 oz. wagon wheel pasta
1 container (16 oz.) low-fat cottage cheese
1/4 c. grated Parmesan cheese
1/4 tsp. mint, crumbled
2 Tbsp. olive oil
1 medium-size onion, chopped
1 clove garlic, finely chopped
2 c. broccoli flowerets
1/2 sweet red pepper, cut into thin strips
1 carrot, cut into thin strips
1/4 tsp. leaf basil, crumbled
1/4 lb. mushrooms, sliced
1 c. peas

Preparation

Cook pasta per directions.
Puree cottage cheese, Parmesan cheese and mint in processor.
Heat oil in large nonstick skillet. Add onion and garlic.
Cook 3 minutes until softened.
Add broccoli, red pepper, carrot and basil.
Cook 3 minutes; sprinkle with water to prevent sticking.
Add mushrooms.
Cook 2 minutes longer.
Stir in peas; heat through.
Drain pasta.
Fold in cheese mixture.
Add vegetables.
Lightly mix to coat.