Pasta Primavera with Yogurt-Cheese Sauce

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



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Ingredients
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    8   ounces 
    fresh wax or green beans, cut into 2-inch pieces (2 cups)
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    8   ounces 
    fresh asparagus, trimmed and cut into 2-inch pieces (1-1/2 cups)
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    1   cup 
    broccoli flowerets
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    8   ounces 
    packaged dried vermicelli or spaghetti
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    1/2  
    of a medium red or green sweet pepper, cut into 1-inch pieces
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    2   
    green onions, sliced (1/4 cup)
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    1   tablespoon 
    margarine or butter
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    1 1/4  cups 
    chicken broth
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    Dash ground nutmeg
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    1  8  ounce carton 
    plain low-fat yogurt
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    3   tablespoons 
    all-purpose flour
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    1/2  cup 
    grated Parmesan cheese
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    1/2  cup 
    pine nuts or slivered almonds, toasted

Directions
1.
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.
2.
Meanwhile, cook pasta according to package directions. Drain; keep warm while preparing sauce.
3.
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.
4.
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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