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 chicken 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
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.
Meanwhile, cook the pasta according to
package directions, preferably al dente (firm to the bite). Drain;
keep warm.
For sauce, cook the sweet pepper and green
onions in butter until tender. Stir in chicken broth and nutmeg.
Bring to boiling; reduce heat.
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.
Arrange pasta on individual plates or
a large serving platter. Spoon sauce over the pasta. Sprinkle
with toasted pine nuts or almonds.
