Creste di Gallo With Sauteed Spring Onions

• 1 package creste di gallo or orecchiette pasta
• salt
• 2 tbsp. margarine or butter
• 4 bunch green onions
• 1/4 tsp. coarsly ground black pepper
• 1 c. reduced sodium chicken broth
• 1 container plain low-fat yogurt
• 1 clove garlic
• Green onion tops

1. In large saucepot, prepare pasta in boiling salted water as label directs.
2. Meanwhile, in 12-inch skillet, melt margarine or butter over high heat.
3. Add green onions, pepper, and 1/2 teaspoon salt and cook 2 minutes.
4. Reduce heat to medium-high and cook until green onions are soft, 4 to 5 minutes longer.
5. Stir in chicken broth; heat to boiling.
6. Cover and keep warm.
7. In small bowl, mix yogurt, garlic, and 1/8 teaspoon salt until blended.
8. Drain pasta; return to saucepot.
9. Add green-onion mixture; toss well.
10. Serve yogurt mixture to spoon over each serving.
11. Garnish with green onion tops.

pasta, salt, margarine, green onions, coarsly ground black pepper, chicken broth, yogurt, clove garlic, green onion

Taken from www.delish.com/recipefinder/creste-gallo-spring-onions-704 (may not work)