Ingredients:

• 8oz. Thin Asparagus spears chopped in half

• 4oz. Mange-tout topped and tailed

• 4oz. Baby sweet corn

• 8oz. Whole baby carrots

• 1 Red pepper seeded and chopped

• 8 Spring onions sliced

• 8oz. Pasta shapes of your choice

• 2/3 Cup low fat cottage cheese

• 2/3 Cup low fat yoghurt

• 1tbsp. Lemon juice

• 1tbsp. Chopped fresh parsley

• 1tbsp. Snipped Chives

• Salt and black pepper to taste.

• Any flavorsome bread to serve.

Instruction:

1. Cook the asparagus spears in a pan of boiling, salted water for 3-4 minutes.

2. Add the mange tout halfway through the cooking time.

3. Drain and rinse under cold water to stop cooking and to prevent them from over cooking.

4. Cook the baby corn, carrots, red pepper and spring onion in the same way until just tender.

5. Drain and rinse.

6. Cook past in a large pan of boiling, salted water until al dente.

7. Drain the pasta.

8. Put the cottage cheese, yoghurt, lemon juice, parsley, chives and seasoning into a food processor or blender and process until smooth.

9. Thin the sauce with skimmed milk if necessary.

10. Put into a large pan with the pasta and vegetables.

11. Heat gently and toss carefully.

12. Serve with bread.

Enjoy!