Creamy yogurt-mustard sauce tossed with green beans, bow-tie pasta, and pancetta make up this quick-to-fix pasta dinner.

ingredients
8    ounces   fresh green beans, cut into 1-inch pieces, or one 9-ounce packaged frozen cut green beans
6    ounces   packaged dried bow-tie pasta, multicolored elbow macaroni, or gemelli pasta
1    cup   sliced fresh mushrooms (such as shiitake, crimini, brown, or button)
1/4   cup   sliced green onion
1    8 ounce carton  plain low-fat yogurt
2    tablespoons   all-purpose flour
2    teaspoons   prepared mustard
1/8   teaspoon   ground nutmeg
1/8   teaspoon   pepper
1/4   cup   finely chopped cooked pancetta or ham (2 ounces)
1/4   cup   grated Parmesan cheese
directions
If using fresh green beans, cook in a covered saucepan in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain.
Meanwhile, in a large saucepan cook pasta according to package directions, adding the mushrooms, frozen green beans (if using), and green onion during the last 4 to 5 minutes of cooking. Drain pasta and vegetables in a colander. Set pasta mixture aside.
For sauce, in the same large saucepan stir together yogurt, flour, mustard, nutmeg, and pepper. Cook and stir until thickened and bubbly. Stir in pasta mixture, cooked fresh green beans (if using), and pancetta or ham. Heat through. To serve, sprinkle with Parmesan cheese. Makes 4 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 292, Fat, total (g) 5, chol. (mg) 14, sat. fat (g) 2, carb. (g) 48, fiber (g) 4, pro. (g) 16, sodium (mg) 335, Milk () 0, Vegetables () 2, Starch () 2, Very Lean Meat () 1, Percent Daily Values are based on a 2,000 calorie diet