Creste Di Gallo With Sauteed Spring Onions
|Low fat plain yogurt||8 Ounce (1 Container)|
|Reduced sodium chicken broth||1 Cup (16 tbs)|
|Creste di gallo/Orecchiette pasta||7 Ounce (1 Package)|
|Garlic clove||1 Small, crushed with garlic press|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Green onions||4 Bunch (400 gm), chopped|
|Green onion tops||1 Teaspoon (For Garnish)|
In large saucepot, prepare pasta in boiling salted water as label directs.
Meanwhile, in 12 inch skillet, melt margarine or butter over high heat.
Add green onions, pepper, and Y2 teaspoon salt and cook 2 minutes.
Reduce heat to medium high and cook until green onions are soft, 4 to 5 minutes longer.
Stir in chicken broth; heat to boiling.
Cover and keep warm.
In small bowl, mix yogurt, garlic, and 1/8 teaspoon salt until blended.
Drain pasta; return to saucepot.
Add green onion mixture; toss well.