Fettuccine With Vegetables - cooking recipe

Ingredients

1 c. sliced carrots
1 c. sliced zucchini
1 c. corn
1 c. green beans
8 oz. fettuccine
1 1/2 c. low-fat (1%) cottage cheese
2/3 c. skim milk
2 tsp. basil
1 Tbsp. dried parsley

Preparation

Steam carrots, zucchini, corn and green beans until tender; put aside to cool.
Cook pasta according to package directions; drain and set aside to cool.
Using blender or food processor, puree cottage cheese until smooth.
Blend in skim milk, basil and parsley.
Combine vegetables and pasta.
Pour sauce over vegetables and pasta; mix thoroughly.
Serve at room temperature. Serves 6.