1 1/2 c. dried tubular pasta such as elbow macaroni or tubetti
2 med. carrots, peeled & cut into diagonal 1/8 to 1/4 slices
5 oz. broccoli stems, peeled & diced, flowerets separated
1/4 lb. zucchini, diced
1 c. lowfat cottage cheese
1 tbsp. Dijon mustard
1/4 tsp. hot pepper sauce (Tabasco)
Salt & pepper to taste
4 oz. sharp Cheddar cheese, coarsely shredded
4 oz. Mozzarella, coarsely shredded
1 tbsp. grated Parmesan cheese

Cook pasta in large saucepan of boiling salted water 4 minutes. Add carrots and cook 2 minutes. Add broccoli and cook 2 minutes. Drain pasta and vegetables, reserving 1/2 cup of cooking liquid. Return pasta and vegetables to saucepan. Add zucchini. Preheat oven to 400 degrees. Lightly butter 1 1/2 quart souffle dish or 4 x 6 inch casserole. Blend cottage cheese with reserved cooking liquid, mustard, and Tabasco in processor until smooth. Stir into pasta and vegetables. Season with salt and pepper. Mix in Cheddar and Mozzarella cheese. Transfer to prepared dish. Sprinkle with Parmesan cheese. Bake for 20 minutes or until top begins to brown. Serve hot.