1 1/2 c. tubular pasta
2 med. carrots, peeled 1/4 inch slices
5 oz. broccoli flowerets, separated
1/4 lb. zucchini, trimmed & diced
1/2 c. frozen peas, thawed
1 c. lowfat cottage cheese
1 tbsp. dijon mustard
1/4 tsp. hot Tabasco sauce
Freshly ground pepper
4 oz. lowfat Cheddar, coarsely shredded
4 oz. part skim Mozzarella, coarsely shredded
1 tbsp. Parmesan cheese, shredded

Cook pasta in 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 and peas. Preheat oven to 400 degrees. Lightly butter 1 1/2 quart dish or 4 x 6 inch casserole dish. Blend cottage cheese with reserved pasta cooking liquid, mustard and hot pepper sauce in blender until smooth. Stir into pasta and vegetables. Season with pepper. Mix in Cheddar and Mozzarella. Sprinkle with Parmesan. Transfer to prepared dish. Bake until top begins to turn brown, around 20 minutes. Serve hot and enjoy!