Creamy curry pasta primavera
5
Points®
Total time: 38 min • Prep: 18 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Happy April Fool's Day! Nobody will ever believe this recipe's creaminess comes from fat-free yogurt and not cream!
Ingredients
Uncooked whole wheat spaghetti
8 oz
Cooking spray
1 spray(s)
Onion
1 medium, chopped
Frozen mixed vegetables
1 pound(s), thawed
Curry powder
1 Tbsp
Fat free chicken broth
½ cup(s), reduced-sodium
Plain fat free yogurt
⅔ cup(s)
Cilantro
¼ cup(s), fresh, chopped
Scallions
2 medium, thinly sliced
Instructions
1
Cook spaghetti according to package instructions (but without oil). Drain and refresh with cool water; set aside.
2
Meanwhile, 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 more. (Note: You can use any frozen vegetable mixture in this dish such as Chinese vegetables, or even just plain broccoli.)
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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