Nutrition Information

Calories	336 cals
Total Fat	14 g
Cholesterol	27 mg
Dietary Fiber	2 g
Sodium	292 mg
Protein	19 g
Total Carbohydrate	34 g

Cheesy Vegetable and Pasta Medley

Ingredients

• 6 cups cooked bow-tie pasta
• 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 halved grape tomatoes
• 1 cup sliced zucchini
• 1 cup Daisy Brand 4% Cottage Cheese
• 1 cup shredded Swiss cheese
• 2 teaspoons freshly grated lemon zest
• 1/2 teaspoon cracked black pepper
• 1/2 cup shredded Parmesan cheese

Directions

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