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

1. Cook pasta according to directions.

2. Meanwhile, puree cottage cheese, Parmesan cheese and mint.

3. Heat oil in large non-stick skillet. Add onion and garlic. Cook 3 minutes until softened. Add broccoli, red pepper, carrot and basil; cook 3 minutes; sprinkle with water to prevent sticking. Add mushrooms; cook 2 minutes longer. Stir in chick-peas; heat through.

4. Drain pasta, fold in cheese mixture. Add vegetables. Lightly mix to coat. The creamy sauce can be made days ahead of time. Makes 6 servings.