Boil water for pasta. Saute the garlic in oil. Add the raw carrots and any raw green vegetables. Cover and let simmer on the lowest heat about 5 minutes, then remove from heat. If using a frozen green vegetable, add it in the last minute of cooking. The vegetables should be tender but not mushy.
Cook pasta according to package directions. Blend the yogurt, cottage cheese, and Parmesan in a blender until creamy and smooth. Drain the pasta and toss with the yogurt-cheese sauce and 3/4 of cooked vegetables. Arrange on serving dish and sprinkle with remaining vegetables.