8 ounces thin asparagus spears, cut in half
4 ounces snow peas, topped and tailed
4 ounces whole baby corn
8 ounces whole baby carrots
1 small red bell pepper, seeded and chopped
8 scallions, sliced
8 ounces torchietti or other pasta cuts
2/3 cup cottage cheese
2/3 cup low-fat yogourt
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley milk (optional)
1 tablespoon snipped chives salt and freshly ground black pepper sun-dried tomato bread, to serve
Cook the asparagus spears in a pan of boiling salted water for 3-4 minutes. Add the snow peas halfway through the cooking time. Drain and rinse both under cold water.
Cook the baby corn, carrots, pepper and scallions in the same way until tender. Drain and rinse.
Cook the pasta in a large pan of boiling salted water until tender.
Put the cottage cheese, yogurt, lemon juice and parsley into a food processor or blender. Season with salt and pepper, then process until smooth. Thin the sauce with a little milk, if necessary.
Put the sauce in a large pan with the pasta and vegetables, heat gently and toss carefully. Transfer to a warmed serving plate, sprinkle the chives over the top and serve with sun-dried tomato bread.