Colorful and nutritious, sauteed vegetables and linguine are tossed with a fresh basil-seasoned cottage cheese and Parmesan cheese mixture in this tasty Italian-style pasta dish.

Cheesy Pasta Primavera

1 cup diagonally-cut carrot slices
6 tablespoons butter
1 cup yellow summer squash slices
2 cups mushroom quarters
1 cup Chinese pea pod halves
1/4 cup green onion slices
1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
1/2 pound (8 ounces) hot cooked fettuccine
1 cup (8 ounces) low fat or cream-style cottage cheese
1/4 cup (3/4 ounce) grated Wisconsin Parmesan cheese
Salt and pepper

1. In a large skillet, sauté carrots in 4 tablespoons butter for 5 minutes.
2. Add squash; continue cooking 2 minutes.
3. Add remaining vegetables; continue cooking until vegetables are tender, about 5 minutes.
4. Stir in basil.
5. Combine fettuccine and 2 tablespoons butter; toss until butter is melted. Toss in cottage cheese and Parmesan cheese.
6. Place fettuccine mixture on serving platter; top with vegetable mixture. Season to taste.

Makes 4 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.