Pasta With Vegetables And Blue Cheese

• 8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups)
• 1 teaspoon olive oil
• 1 large clove garlic
• 4 ounces whole peeled carrots or 4 ounces thinly sliced, ready-cut carrots (3/4 cup)
• 1 teaspoon dried thyme
• 3/4 pound asparagus
• 4 ounces white mushrooms or assorted mushrooms
• 8 ounces ripe plum tomatoes
• 8 ounces fresh pasta like fusilli, rigatoni, penne
• 3/4 cup nonfat plain yogurt
• 2 teaspoons cornstarch
• 4 tablespoons blue cheese
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Chop onion.
2. Heat large nonstick pot until it is very hot.
3. Reduce heat to medium-high, and add oil.
4. Add onion, and cook until it begins to soften.
5. Mince garlic, and add.
6. Bring water to boil in covered pot for pasta.
7. Using thin slicing blade of a food processor, slice carrots.
8. Stir into onion and garlic along with thyme.
9. Wash asparagus.
10. Break off and discard tough, woody part of stalks.
11. Add to onion and carrot pot.
12. Wash, trim and slice mushrooms; wash and trim tomato, and cut into small chunks.
13. Add mushrooms and tomatoes to vegetable pot; stir well, cover and continue cooking over medium-low heat.
14. Cook pasta.
15. Stir a little of the yogurt into the cornstarch to make a smooth paste.
16. Stir the paste into the remaining yogurt, and mash in the blue cheese.
17. When vegetables are tender, add in the yogurt mixture, and stir until the sauce is smooth and the blue cheese has melted.
18. Season with salt and pepper.
19. Drain the pasta, and top with sauce.

onion, olive oil, clove garlic, carrots, thyme, asparagus, white mushrooms, tomatoes, rigatoni, nonfat plain yogurt, cornstarch, blue cheese, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5991 (may not work)