| 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. |
