Creamy Curry Pasta Primavera
6
Points®
Total time: 38 min • Prep: 18 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
You can use any frozen vegetable mixture you prefer for this easy, cream-sauce pasta, including Chinese vegetables or just plain-old frozen broccoli.
Ingredients
Uncooked whole wheat pasta
8 oz, spaghetti
Cooking spray
1 spray(s), (5 one-second sprays per serving)
Onion
1 medium, chopped
Frozen mixed vegetables (corn, lima beans, snap beans, green peas, and carrots)
1 pound(s), thawed
Curry powder
1 tbsp(s)
Fat free chicken broth
½ cup(s), reduced-sodium
Plain lowfat yogurt
⅔ cup(s)
Cilantro
¼ cup(s), fresh, chopped
Uncooked scallions
2 medium, thinly sliced
Instructions
1
Cook spaghetti according to package instructions without oil. Drain and refresh with cool water; set aside.
2
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.
3
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.
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