Recipe(tried): Tortellini and Creamy Vegetables

Thank you for responding to my request for dinner suggestions. I have saved the recipes, I am scheduled to bring another dinner next week. I discovered that her husband does eat dairy products so this is what I brought, along with a loaf of crusty bread, a salad and the yummy Fannie Farmer Brownies (I posted that recipe on the cookbook board a while back)

This recipe is from the cookbook '20 Minute Recipes' by Marian Burros. It is a great book and the recipes really do take 20 minutes or less to make! To make this dish even faster, purchase vegetables already cut from your local salad bar.

Tortellini and Creamy Vegetables
makes 2 generous servings

8 oz. Carrots
8 oz. Zucchini
9 oz. Onion
6 oz. Mushrooms
1 TBS. chopped fresh Basil (or 1 tsp. dried)
1-2 TBS. Olive Oil
1 tsp. Minced Garlic
9 oz. Cheese Tortellini
3/4 cup non-fat Yogurt
3/4 cup non-fat Cottage Cheese

1. Start water, when boiling add tortellini, cook 6 minutes or so for fresh, or follow package directions if using frozen
2. Peel carrots, shred in food processor
3. Wash zucchini, slice thin in processor
4. Peel onion, shred in processor
5. Wash and trim mushrooms, slice in processor
6. If using fresh basil, mince in processor
7. Heat oil and saute garlic and onion for 30 seconds, add vegetables and basil and saute until vegetables are still a bit crisp
8. Blend yogurt and cottage cheese in processor until smooth
9. Drain tortellini and add to vegetables, remove from heat and mix in yogurt/cheese sauce. Add salt and/or pepper to taste. Can be made ahead and heated in microwave. DELICIOUS!