Creamy Curry Pasta Primavera

Ingredients

• 2/3 cup lowfat plain yogurt
• 1 tbsp curry powder
• 1/2 cup chicken broth, reduced sodium
• 1/4 cup cilantro, chopped
• 1 medium onion, chopped
• 2 medium scallions, thinly sliced
• 8 oz whole wheat spaghetti
• 1 lb mixed vegetables

Directions

1. Cook spaghetti according to package instructions (but without oil). Drain and refresh with cool water; set aside.
2. Meanwhile, coat a large non-stick skillet with cooking spray and set over medium heat.
3. Add onion and vegetables; sauté until softened, about 3 minutes.
4. Add curry powder; cook 20 seconds more.
5. Pour in broth and bring to a simmer, scraping up any browned bits on bottom of skillet with a wooden spoon; cook 1 minute.
6. Stir in yogurt; bring mixture to lowest possible simmer.
7. Stir in spaghetti, cilantro and scallions; serve at once. Yields about 1 heaping cup per serving.
8. Note: You can use any frozen vegetable mixture in this dish such as Chinese vegetables, or even just plain broccoli.