6 oz Noodles; cooked al dente, drained
1 c Onions; chopped
1 c Mushrooms; sliced
1 c Zucchini; grated
1/4 ts Thyme
1/4 ts Basil
1/4 ts Oregano
Salt and pepper to taste
1 c Cottage cheese; lowfat
1/3 c Parmesan cheese; grated
1/2 c Nonfat yogurt

While noodles are cooking, saute onions till soft and transparent. Cook mushrooms and zucchini 2 to 3 min. or until tender-crisp.

Stir in herbs, salt and pepper. Add cottage cheese, 1/2 of the parmesan cheese and the yogurt, combining well. Gently fold in the noodles.

Turn into a 1-1/2 quart oiled baking dish. Sprinkle with remaining Parmesan cheese.

Bake at 350 about 20 to 25 min. or until heated through.