Veggie Pasta Bake

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 cup asparagus stems, cut into 1-1/2 inch pieces
• 1 cup chopped red bell pepper
• 1 cup grape tomatoes, halved
• 1 cup sliced zucchini
• 6 cups whole wheat bow-tie pasta, cooked
• 1 cup Daisy Brand Cottage Cheese
• 1 cup Swiss cheese, shredded
• 2 teaspoons freshly grated lemon zest
• 1/2 teaspoon cracked black pepper
• 1/2 cup shredded Parmesan cheese

Directions

Heat the oven to 350 degrees F. Spray a 13 x 9-inch casserole dish with non–stick cooking spray; set aside. In a Dutch oven, place olive oil. Add the asparagus, red bell pepper, tomatoes, and zucchini. Cook on the cook-top and stir over medium heat until vegetables are crisp tender (5 to 7 minutes). Add the cooked pasta, cottage cheese, Swiss cheese, lemon zest and pepper to Dutch oven. Mix well. Spoon the mixture into the prepared casserole dish. Cover the casserole with a lid or with foil. Bake the casserole for 25 to 30 minutes or until cheeses are melted. Remove the cover. Sprinkle the top of the pasta and vegetables with Parmesan cheese. Return to the oven for 5 minutes or until the cheese is lightly browned.

Nutrition Information

Calories	604 cals
Total Fat	11 g
Cholesterol	14 mg
Dietary Fiber	11 g
Sodium	220 mg
Protein	32 g
Total Carbohydrate	95 g