4 oz. uncooked pasta
2 med. zucchini squash, sliced
3 med. carrots, peeled and sliced
6 green onions, sliced (use entire stem)
1 oz. grated Parmesan or Romano cheese
3/4 c. low fat cottage cheese
1 red or green pepper, seeded and sliced
2 c. fresh broccoli (remove heads, then peel and slice stems)
4 cloves garlic, finely minced (optional)
2 c. fresh mushrooms, sliced
Cooking spray
1/4 c. buttermilk
1/2 c. white wine, optional
2 tsp. Italian seasoning

Spray 10 inch fry pan with cooking spray. Brown garlic and onion. Add broccoli, zucchini, carrots, mushrooms, pepper and Italian seasoning. Cover and saute over medium heat.

Meanwhile, cook pasta according to package directions. Blend buttermilk and cottage cheese in blender or food processor. When vegetables are tender crisp (about 10 minutes), pour wine over and gently fold in buttermilk mixture. Sprinkle cheese over cooked pasta. Divide pasta between two plates and top with sauce. Serves 2.