Serves: 4    prep time: 5 minutes   cook time: 12 minutes

 This pasta has the creamy taste of an Alfredo cream sauce with none of the fat and a bonus in health benefits of whole grain, yogurt and curry.  It has become a favorite.

½ lb whole-wheat spaghetti

1 garlic clove

2 bunches of scallions, white part with about 1 inch of green part, chopped

3 tablespoons vegetable broth

1-tablespoon extra virgin olive oil

1-teaspoon curry powder

1 cup plain yogurt, Greek style

Salt   to taste

¼ cup Parmesan cheese

1.    Cook pasta, al dente, according to package directions. Before draining pasta reserve ¼ cup of water to add to yogurt sauce as needed. Adding 2 tablespoons of the water gives a thick consistency to the yogurt sauce. For thinner sauce add a bit more to reach desired consistency. 

2.    Mean while, In large skillet heat oil (the pasta will be tossed in this skillet so make sure it is large enough a 10 or 12 inch skillet should work), add garlic, scallions broth, curry and salt to taste, cook for 3 minutes, stirring frequently.   Remove from heat. Discard garlic stir in yogurt and set aside.

3.    Drain pasta and add to yogurt. Toss well to coat every strand. Sprinkle with Parmesan cheese and toss lightly. Serve immediately piping hot.  

Tip: Spaghetti is the best cut of pasta for this dish. You could use a short cut but you’ll miss the fun of twirling these creamy strands of luscious flavor.