Prepare the pasta according to package directions. While pasta is cooking, steam the vegetables in microwave or in a stovetop steamer until crisp tender. Drain and set aside to keep warm.

In a large saucepan over medium heat, melt butter. Add flour and whisk to dissolve flour and create a roux. Continue cooking for one to two minutes, whisking constantly, reducing heat if necessary so roux does not brown. Slowly pour in milk and whisk about one minute until smooth and velvety. Whisk in chicken broth and allow to thicken again, cooking for about four more minutes. Add ¾ cup yoghurt and whisk until smooth. Lower heat to very low and whisk occasionally until pasta is done. Add up to ¼ cup more yoghurt if a thicker sauce is desired.

Drain pasta and add to saucepan along with the warm vegetalbes, tossing to coat pasta and vegetables with sauce. Increase heat to medium low. Add parmesan and toss to distribute evenly. Season to taste with cracked black pepper and salt. Continue cooking, tossing constantly, until pasta and veggies are coated well, about one minute. Serve immediately with more parmesan for garnish.

Makes 4 servings.

Click here to view the Next Recipe!