Recipe by MTpockets
Not your same old broccoli and cheese. This dish is a great and filling side to any meal with a twist. You can substitute any kind of pasta you like but I prefer Rotini. Since there's no cheese in this recipe, and by using low fat yogurt and low sodium chicken broth this can be very healthy too.
Top Review by Heirloom Tomato
My preparation of this turned into a tempest in a cookpot...I thought it would taste good, but my broccoli and red pepper, while still OK, were not the freshest, and I accidentally undercoooked them a bit. Then, I used whole wheat rotini pasta. Usually I like this, but somehow it was the wrong flavor for this dish. Then, roaring to the finish line, I added a cup of Greek yogurt at the end and watched it dissolve and disappear before my eyes. Couldn't see it, couldn't taste it. I have been doctoring this up with more yogurt and seasonings just to be able to slog through it this week (made it to bring for work lunches). Maybe someday I'll get up the courage to try it again, changing techniques and pasta next time. At least it is nutritious!
- 1 1⁄2-2 cups rotini pasta
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 3 cups broccoli florets
- 1⁄2 cup chopped red pepper
- 1⁄2 cup plain yogurt (low-fat is ok)
- 1⁄3 cup chicken broth (reduced sodium is ok)
- 4 teaspoons all-purpose flour
- 1 teaspoon prepared mustard
Directions See How It's Made
- Cook pasta according to package directions, except omit salt.
- Meanwhile, in a large skillet add oil and curry powder heat over medium heat, stirring constantly, for 1 minute.
- Add broccoli and red pepper and stir fry 3-4 minutes or until crisp-tender.
- For sauce: In a large saucepan stir together yogurt, chicken broth, flour, mustard and salt.
- Cook and stir until thickened and bubbly, then cook and stir about 1 more minute.
- Add pasta and broccoli mixture to sauce and toss to coat well.
- Heat over low-medium heat just until heated through.
- Serve immediately.