2 oz. spinach noodles (1 1/3 c.)
1 c. cauliflower flowerets
1/2 of a sm. zucchini
4 oz. lean cooked beef or chicken, cut into thin strips
1 med. carrot, shredded (1/2 c.)
1/2 c. low-fat cottage cheese
1 clove garlic, minced
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/8 tsp. pepper
1 c. plain low-fat yogurt
Lettuce leaves (optional)

Cook noodles according to package directions; drain. Rinse with cold water and drain. Cook cauliflower in a small amount of boiling water for 5 minutes or until tender. Drain. Cut zucchini lengthwise into quarters, then slice. Toss together the spinach noodles, cauliflower, zucchini, beef, and carrot.

For herb-yogurt dressing, in a blender container combine cottage cheese, garlic, basil, oregano and pepper. Cover and blend until smooth.

Toss the herb-yogurt dressing with beef-pasta mixture. Cover and chill at least 2 hours or overnight before serving. Makes 4 servings.

Nutrient analysis per serving: 184 calories, 3 grams fat, 1 gram saturated fat, 38 mg cholesterol, 2 grams dietary fiber, 193 mg sodium.