|Servings||Prep Time||Cook Time|
|4||5 mins||30 mins|
|1.||Cook spaghetti according to package instructions (but without oil). Drain and refresh with cool water; set aside.|
|2.||Meanwhile, coat a large non-stick skillet with cooking spray and set over medium heat.|
|3.||Add onion and vegetables; sauté until softened, about 3 minutes.|
|4.||Add curry powder; cook 20 seconds more.|
|5.||Pour in broth and bring to a simmer, scraping up any browned bits on bottom of skillet with a wooden spoon; cook 1 minute.|
|6.||Stir in yogurt; bring mixture to lowest possible simmer.|
|7.||Stir in spaghetti, cilantro and scallions; serve at once. Yields about 1 heaping cup per serving.|
|8.||Note: You can use any frozen vegetable mixture in this dish such as Chinese vegetables, or even just plain broccoli.|
There are 190 calories in 1 serving of Creamy Curry Pasta Primavera.
Calorie split: 8% fat, 73% carbs, 19% protein.
|Serving Size||1 serving|