Pasta Primavera with Yogurt-Cheese Sauce

Celebrate summer and garden-fresh vegetables by fixing this great meatless main dish.

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  • 8 ounces fresh wax or green beans, cut into 2-inch pieces (2 cups)
  • 8 ounces fresh asparagus, trimmed and cut into 2-inch pieces (1-1/2 cups)
  • 1 cup broccoli flowerets
  • 8 ounces packaged dried vermicelli or spaghetti
  • 1/2 of a medium red or green sweet pepper, cut into 1-inch pieces
  • 2 green onions, sliced (1/4 cup)
  • 1 tablespoon margarine or butter
  • 1 1/4 cups chicken broth
  • Dash ground nutmeg
  • 1 8 ounce carton plain low-fat yogurt
  • 3 tablespoons all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup pine nuts or slivered almonds, toasted
In a large saucepan cook wax or green beans in a small amount of boiling salted water for 15 minutes. Add asparagus and broccoli. Cook for 5 to 10 minutes more or until vegetables are crisp-tender. Drain; keep warm while preparing sauce.
Meanwhile, cook pasta according to package directions. Drain; keep warm while preparing sauce.
For sauce, in a medium saucepan cook red or green sweet pepper and green onions in margarine or butter until tender but not brown. Stir in chicken broth and nutmeg. Bring to boiling; reduce heat. Stir together yogurt and flour. Add yogurt mixture to saucepan. Cook and stir until thickened and bubbly. Stir in Parmesan cheese. Cook and stir for 1 minute more or until the sauce is smooth. Pour sauce over cooked vegetables; toss gently to coat.
Arrange pasta on individual plates or a large platter. Spoon the sauce over the pasta. Sprinkle with pine nuts or slivered almonds. Makes 4 main-dish servings.

nutrition information

Per Serving: cal. (kcal) 510, Fat, total (g) 20, chol. (mg) 13, sat. fat (g) 5, carb. (g) 64, pro. (g) 25, sodium (mg) 557, Percent Daily Values are based on a 2,000 calorie diet
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