8 oz. thin asparagus spears, cut in half
4 oz. snowpeas, trimmed
4 oz. baby corn
8 oz. whole baby carrots, trimmed
1 red bell pepper, chopped
8 scallions, sliced
8 oz. dried pasta, such as penne
2/3 cup low fat cottage cheese
2/3 cup nonfat plain yogurt
1 Tbsp. lemon juice
1 Tbsp. chopped parsley
1 Tbsp. snipped fresh chives
skim milk to thin sauce, if necessary
salt and fresh ground black pepper
Cook asparagus in boiling, salted water for 3 or 4 minutes. Add the snowpeas halfway through the cooking time. Drain and rinse both under cold water to stop the cooking process; set aside.
Cook the baby corn, carrots, red pepper, and scallions the same way in another pot of boiling water until tender. Drain, rinse, and set aside.
Meanwhile, cook the pasta according to package directions until just al dente. Drain and keep hot.
Put the cottage cheese, yogurt, lemon juice, parsley, chives, salt and pepper into a blender or food processor and blend until smooth. Add a small amount of skim milk if needed. Put the sauce into a large saucepan with the cooked pasta and vegetables. Heat gently and toss carefully to mix.