Creamy Pasta And Vegetables Recipe

• 12 ounce. wagon-wheel pasta
• 1 container (16 ounce.) low-fat cottage cheese
• 1/4 c. grated Parmesan cheese
• 1/4 teaspoon leaf mint, crumbled
• 2 tbsp. extra virgin olive oil
• 1/4 pound mushrooms, sliced
• 1 c. chick-peas, rinsed
• 1 med.-sized onion, minced
• 1 clove garlic, finely minced
• 2 c. broccoli flowerets
• 1/2 c. sweet red pepper, cut into sm. strips
• 1/4 teaspoon leaf basil, crumbled

1. 1.
2. Cook pasta according to directions.
3. 2.
4. Meanwhile, puree cottage cheese, Parmesan cheese and mint.
5. 3.
6. Heat oil in large non-stick skillet.
7. Add in onion and garlic.
8. Cook 3 min till softened.
9. Add in broccoli, red pepper, carrot and basil; cook 3 min; sprinkle with water to prevent sticking.
10. Add in mushrooms; cook 2 min longer.
11. Stir in chick-peas; heat through.
12. 4.
13. Drain pasta, mix in cheese mix.
14. Add in vegetables.
15. Lightly mix to coat.
16. The creamy sauce can be made days ahead of time.
17. Makes 6 servings.

wagonwheel pasta, cottage cheese, parmesan cheese, leaf mint, extra virgin olive oil, mushrooms, chickpeas, onion, clove garlic, broccoli flowerets, sweet red pepper, leaf basil

Taken from cookeatshare.com/recipes/creamy-pasta-and-vegetables-59268 (may not work)