0.4grams of saturated fat, 3mg of cholesterol, and 6 grams of fiber per serving

Ingredients

• Pastas (any shape) - 250g
• Snow peas - 1 cup
• Asparagus - 1 cup (cut into 2inch sections)
• Baby corn - 1 cup
• Baby carrots - 1 cup (cut into 2 long halves)
• Red pepper - 1 (chopped)
• Green onions - 3 (cut into thin strips)
• 2/3 cup of low fat cottage cheese
• 2/3 cup of low fat yogurt
• Salt and black pepper - add to taste
• Lemon juice - 1 tbsp

Directions

Parboil the asparagus, green peas, and red peppers for about 2 to 4 minutes. Parboil the carrots and baby corn until tender. In a large pasta cooker, boil the pastas until soft. Drain, and run briefly through cold water.

In a blender, mix the cheese, yogurt, lemon juice. Make sure the mixture is smooth. Thin the sauce with skimmed milk or water if needed. In a large pot/pan, mix the veggies with the pasta, and add in the sauce. Also add salt and pepper. Heat gently and then serve.