Pasta Primavera with Yogurt-Cheese Sauce

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

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  • Makes: 4 servings
  • Start to Finish: 35 mins

Pasta Primavera with Yogurt-Cheese Sauce

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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.
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Nutrition Facts (Pasta Primavera with Yogurt-Cheese Sauce)

  • Per serving:
  • 510 kcal ,
  • 20 g fat
  • (5 g sat. fat ,
  • 13 mg chol. ,
  • 557 mg sodium ,
  • 64 g carb. ,
  • 25 g pro.
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