Dinner: Creamy Curry Pasta Primavera

Happy April Fool's Day - nobody will ever believe the creaminess is from low fat yogurt and not cream.

Prep Time: 5 mins

Cook Time: 30 mins

Total Time: 35 mins

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
1 lb mixed vegetables
8 oz whole wheat spaghetti

Instructions

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.