Cook spaghetti according to package directions.
Heat oil in large pot. Add onion, mushrooms and garlic and saute until onion is transparent. Add broccoli, zucchini and carrots. Cook and stir until broccoli is tender crisp.
Mix wine, mustard and spices; pour over broccoli/zucchini mixture. Add tomatoes; cover and simmer 5 minutes.
Add cottage cheese and cooked spaghetti. Toss until well mixed. Sprinkle with Parmesan cheese and toss lightly.
Servings: 10 servings