Creamy Pasta With Broccoli, Cauliflower And Mushrooms

• 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

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

cauliflower, broccoli, olive oil, garlic, mushrooms, noodles, lowfat small curd cottage cheese, lowfat milk, lowfat sour cream, parmesan cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=814194 (may not work)