12 oz. pasta
16 oz. low-fat cottage cheese
1/4 c. grated Parmesan cheese
2 tbsp. olive oil
1 med. onion, chopped
1 clove garlic, chopped
2 c. broccoli, cut
1/2 sweet red pepper
1 carrot, cut in strips
1/4 tsp. basil
1/4 lb. sliced mushrooms
1 c. chick peas, rinsed
1 chopped tomato

Cook pasta. Meanwhile, puree cottage cheese, Parmesan cheese. Heat oil in large skillet. Add onion and garlic. Cook 3 minutes until softened. Add broccoli, red pepper, carrot, basil; cook 3 minutes. Sprinkle with water to prevent sticking.

Add mushrooms. Cook 2 minutes longer. Stir in chick peas; heat through. Drain pasta; fold in cheese mixture. Add vegetables. Mix lightly.