Angel-Hair Pasta With Vegetables and Cheese

• 1/4 pound mushrooms
• 1 pound broccoli
• 2 tablespoons olive oil
• 3/4 cup low-fat cottage cheese
• 3/4 cup nonfat yogurt
• 1 1/2 cups canned Italian plum tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 8 ounces fresh angel-hair pasta
• Freshly ground black pepper to taste
• 1/4 cup freshly grated Parmigiano Reggiano

1. Bring 3 quarts of water to boil in a covered pot.
2. Wash, trim and slice mushrooms.
3. Wash broccoli and remove tough stems.
4. Cut remaining stems into thin slices and break up the florets.
5. Heat the oil in a skillet and cook mushrooms and broccoli, covered, over medium-high heat for 5 minutes.
6. Proces cottage cheese and yogurt in food processor until smooth.
7. Break up tomatoes with your fingers and add to the vegetables with the oregano and basil.
8. Cover and continue cooking over medium heat until broccoli is softened but still crisp.
9. Cook pasta in boiling water for about 30 seconds; drain.
10. Remove sauce from heat; stir in cottage-cheese mixture and pour over pasta.
11. Season with black pepper.
12. Serve with grated cheese.

mushrooms, broccoli, olive oil, lowfat cottage cheese, nonfat yogurt, italian plum tomatoes, oregano, basil, angelhair pasta, freshly ground black pepper, freshly grated parmigiano reggiano

Taken from cooking.nytimes.com/recipes/3974 (may not work)