Creamy Curry Pasta Primavera
Happy April Fool's Day - nobody will ever believe the creaminess is from low fat yogurt and not cream.
8 oz whole wheat spaghetti
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion, chopped
1 lb mixed vegetables
1 tbsp curry powder
1/2 cup chicken broth, reduced sodium
2/3 cup lowfat plain yogurt
1/4 cup cilantro, chopped
2 <span class="measurestring" title="medium (4-1/8" long)">medium</span> scallions, thinly sliced
Cook spaghetti according to package instructions (but without oil). Drain and refresh with cool water; set aside.
Meanwhile, coat a large non-stick 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.
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.
Note: You can use any frozen vegetable mixture in this dish such as Chinese vegetables, or even just plain broccoli.
in 1 serving of Creamy Curry Pasta Primavera.
, 73% carbs, 19% protein.
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