Pasta Primavera Recipe | Highland Farms

Ingredients

• 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