Creamy Curry Pasta Primavera
Uncooked whole wheat pasta
8 oz, spaghetti
1 spray(s), (5 one-second sprays per serving)
1 medium, chopped
Frozen mixed vegetables (corn, lima beans, snap beans, green peas, and carrots)
1 pound(s), thawed
Fat free chicken broth
½ cup(s), reduced-sodium
Plain lowfat yogurt
¼ cup(s), fresh, chopped
2 medium, thinly sliced
- Cook spaghetti according to package instructions without oil. Drain and refresh with cool water; set aside.
- Coat a large nonstick skillet with cooking spray and set over medium heat. Add onion and vegetables; sauté until softened, about 3 minutes. Add curry powder; cook 20 seconds.
- Pour in broth and bring to a simmer, scraping up any browned bits on bottom of skillet with a wooden spoon. Cook 1 minute. Stir in yogurt; bring mixture to lowest possible simmer. Stir in spaghetti, cilantro and scallions; serve at once. Yields about 1 heaping cup per serving.