Pasta Primavera with Yogurt-Cheese Sauce
Recipe from Better Homes and Gardens
Celebrate summer and garden-fresh vegetables by fixing this great meatless main dish.
Total Time: 35 mins
see savings8 ouncesfresh wax or green beans, cut into 2-inch pieces (2 cups)
see savings8 ouncesfresh asparagus, trimmed and cut into 2-inch pieces (1-1/2 cups)
see savings1 cupbroccoli flowerets
see savings8 ouncespackaged dried vermicelli or spaghetti
see savings1/2of a medium red or green sweet pepper, cut into 1-inch pieces
see savings2green onions, sliced (1/4 cup)
see savings1 tablespoonmargarine or butter
see savings1 1/4 cupschicken broth
see savingsDash ground nutmeg
see savings1 8 ounce cartonplain low-fat yogurt
see savings3 tablespoonsall-purpose flour
see savings1/2 cupgrated Parmesan cheese
see savings1/2 cuppine 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.
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