Creamy Curry Pasta Primavera

(from kbelle’s recipe box)

Source: Weight Watchers

Cook time: 20 minutes
Serves 4 people

Categories: WW, curry, dinner

Ingredients

  • 8 oz uncooked whole-wheat spaghetti
  • 1 sprays cooking spray
  • 1 medium onion(s), chopped
  • 1 pound frozen mixed vegetables, thawed
  • 1 Tbsp curry powder
  • 1/2 cup fat-free chicken broth, reduced-sodium
  • 2/3 cup plain fat-free yogurt
  • 1/4 cup cilantro, fresh, chopped
  • 2 medium scallion(s), thinly sliced

Directions

  1. Cook spaghetti according to package instructions (but without oil). Drain and refresh with cool water; set aside.

  2. Meanwhile, coat a large nonstick 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. (Note: You can use any frozen vegetable mixture in this dish such as Chinese vegetables, or even just plain broccoli.)

  3. 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.

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