Pasta Primavera

• Serves: 4

Ingredients
1 tin asparagus cuts
200g beans
1 tin baby sweet corn
bunch baby carrots
1 red capsicum
8 shallots
500g pasta shapes
2/3 cup low fat cottage cheese
2/3 cup low fat yogurt
1 tablespoon lemon juice
1 tablespoon chopped parsley
1 tablespoon chives
milk
salt
pepper

Method
Top and tail beans.
Trim carrots.
Chop capsicum.
Slice shallots.
Cook corn, carrots, capsicum, shallots, asparagus and beans until tender.
Drain and rinse.
Cook pasta according to packet instructions.
Drain thoroughly.
Put the cottage cheese, yogurt, lemon juice, parsley, chives and seasoning into a food processor or blender and process until smooth.
Thin the sauce with milk if necessary.
Put into a large pan with the pasta and vegetables, heat gently and toss carefully.
Serve in bowls