Vegetable And Cheese Pasta

Bring broth to a boil in a medium saucepan. Add frozen vegetables, then cover and cook over medium heat until vegetables are tender.

Drain vegetables over a bowl to catch broth. Return vegetables to saucepan. Set pan aside.

Blend cottage cheese with 1/2 cup of the broth until smooth. Add puree to vegetables in saucepan. Stir in grated cheese, basil and red pepper. Season to taste with salt and pepper. Warm mixture over low heat while pasta is cooking.

Cook pasta according to package directions, then drain. Transfer hot pasta to a large bowl. Add warm vegetable cheese mixture. Combine thoroughly.

Serve immediately.