1 tablespoon olive oil
1 (4 ounce) can diced carrots
1 (5 ounce) can green beans, drained
1 jalapeno pepper, seeded and minced
1/2 small onion, diced
2 cloves garlic, minced
1 tablespoon dried parsley
1 (4 ounce) can whole kernel corn, undrained
3 green onions, sliced
2 carrots, sliced
1 cup low-fat cottage cheese
1 cup shredded mozzarella cheese
1/2 cup Italian seasoning
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon dried chive powder
1 teaspoon salt
1 teaspoon lemon juice
In a large stock pot or Dutch oven, heat olive oil over medium heat. Saute carrots in olive oil, stirring occasionally. Add fried carrots and saute until tender, about 5 minutes. Add green beans and jalapeno pepper, stirring just as with carrots; saute until both vegetable liquids are heated thru. Add onion, garlic, parsley, corn, carrots, cheese; bring to a boil. Reduce heat to low; cook and stir about 5 minutes. Gently stir in pasta. Stir in cooked vegetable mixture, Italian seasoning, oregano, basil and salt and lemon juice. Bring to a boil and stir. Reduce heat to moderate, and stir in tomato mixture and cheese. Bring to a boil.
Cover, reduce heat, and simmer for 1 hour. Turn heat to low and stir pasta recipe while heat. Simmer about 30 minutes, stirring occasionally.