Creamy Curry Pasta Primavera

Ingredients

• 2/3 cup lowfat plain yogurtNutrition
• 1 tbsp curry powderNutrition
• 1/2 cup chicken broth, reduced sodiumNutrition
• 1/4 cup cilantro, choppedNutrition
• 1 medium onion, choppedNutrition
• 2 medium scallions, thinly slicedNutrition
• 8 oz whole wheat spaghettiNutrition
• 1 lb mixed vegetablesNutrition

Directions

1. 1Cook spaghetti according to package instructions (but without oil). Drain and refresh with cool water; set aside.
2. 2Meanwhile, coat a large non-stick skillet with cooking spray and set over medium heat.
3. 3Add onion and vegetables; sauté until softened, about 3 minutes.
4. 4Add curry powder; cook 20 seconds more.
5. 5Pour in broth and bring to a simmer, scraping up any browned bits on bottom of skillet with a wooden spoon; cook 1 minute.
6. 6Stir in yogurt; bring mixture to lowest possible simmer.
7. 7Stir in spaghetti, cilantro and scallions; serve at once. Yields about 1 heaping cup per serving.
8. 8Note: You can use any frozen vegetable mixture in this dish such as Chinese vegetables, or even just plain broccoli.

Nutrition per serving

Related recipes

• Creamy Coleslaw

  122 kcal per serving

• Creamy Farfalle Salad

  195 kcal per serving

• Creamy Baked Polenta

  217 kcal per serving

• Creamy Bacon Coleslaw

  192 kcal per serving

• Creamy Pesto Salmon

  398 kcal per serving

• Creamy Vegetable Soup

  62 kcal per serving