• 2-1/2 cups whole wheat spiral pasta
• 1 carrot\cooked, peeled and sliced
• 1 cup chicken stock
• 6 mediummushroom\cooked, sliced
• 2 slice yellow onion, quartered
• 1 green bell pepper\cooked, cut into 1-0/1 inch chunks
• 1 clove garlic, smashed and chopped or 1 tsp. prepared chopped garlic
• freshly ground black pepper
• 1 zucchini\cooked, 6-0/1 inches long, cut into 0-1/4 inch rounds
• 1/4 cup plain nonfat yogurt, stirred smooth
• 2 Tbs. bottled pesto
• hot red pepper sauce (optional)
• 2 Tbs. cornstarch, dissolved in 1/8 cup water
• 3 Tbs. Parmesan cheese, fancy-shred
• 2 Tbs. pine nuts, toasted, chopped
• 1 largeroma tomato\cooked, chopped into 1-0/1 inch chunks

Place pasta water on to boil in large, heavy-bottomed kettle. When water boils, add dry pasta and cook. Set timer for 8 minutes. Drain and rinse. In same kettle used for pasta, saute carrot in 1/4 cup stock 2 minutes. Add mushrooms, onions, green pepper, and garlic. Saute 2 minutes. Season with about 4 turns of fresh-ground pepper. Add zucchini and saute another 2 minutes. If pan cooks dry, add another 1/4 cup stock. Remove all vegetables from kettle with perforated spoon and set aside. Add remaining stock to kettle and bring to boil over high heat. Mix yogurt, pesto and optional hot red pepper sauce in small bowl. Thicken liquid in kettle with cornstarch/water mixture, reduce heat to low, and cook 2-3 minutes. Remove from heat and add pesto/yogurt mixture. Add all vegetables and cooked pasta to thickened sauce and gently stir over medium high heat until coated. Cover and remove from heat. Do not boil. Divide into 3 servings on individual plates. Garnish with Parmesan, chopped pine nuts, and tomato.