Sauteed vegetables are tossed in a creamy yogurt Parmesan cheese sauce and served over pasta, garnished with toasted pine nuts or slivered almonds.

Pasta Primavera

8 ounces (2 cups) fresh wax or green beans, cut into 2-inch pieces

8 ounces (1 1/2 cups) fresh asparagus, cut into 2-inch pieces

1 cup broccoli flowerets

8 ounces dry vermicelli or spaghetti

1/2 of a medium red or green bell pepper, cut into 1-inch pieces

2 green onions, sliced

1 tablespoon butter or margarine

1 1/4 cup vegetable broth

Dash ground nutmeg

1 cup (8 ounces) plain low-fat yogurt

3 tablespoons all-purpose flour

Salt and freshly ground pepper to taste

1/2 cup freshly grated Parmesan cheese

1/2 cup pine nuts or slivered almonds, toasted

1. In a large saucepan cook 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 the vegetables are crisp-tender. Drain; keep warm.
2. Meanwhile, cook the pasta according to package directions, preferably al dente (firm to the bite). Drain; keep warm.
3. For sauce, cook the sweet pepper and green onions in butter until tender. Stir in vegetable broth and nutmeg. Bring to boiling; reduce heat.
4. Stir together yogurt and flour; add to broth mixture. Cook and stir until thickened and bubbly. Stir in Parmesan cheese. Cook and stir about 1 minute more or until smooth; season with salt and pepper to taste. Pour over vegetables; toss to combine.
5. Arrange pasta on individual plates or a large serving platter. Spoon sauce over the pasta. Sprinkle with toasted pine nuts or almonds.

Makes 4 servings.