3 qts. water
4 oz. whole mushrooms
16 oz. whole broccoli or 8 oz. broccoli florettes
1-2 tbsp. olive oil
3/4 c. low-fat cottage cheese
3/4 c. plain low-fat cottage cheese
3/4 c. plain low-fat yogurt
1 1/2 c. canned Italian plum tomatoes
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 c. grated Parmesan cheese
8 oz. angel hair pasta

Bring water to boil. Wash and trim mushrooms. Wash and remove tough stems from broccoli and cut into small pieces. Heat oil in skillet large enough for vegetables; saute mushrooms and broccoli in covered skillet over medium heat for 5 minutes. Process cottage cheese and yogurt in food processor to make smooth.

Break up tomatoes and add to broccoli with oregano and basil. Cover and continue cooking until broccoli is tender but still crisp. Cook pasta. Remove vegetables from heat; stir in cottage cheese mixture, pour over pasta. Season with pepper; serve with grated cheese. Makes 2 servings. Takes only 20 minutes from start to finish.