Fusilli With Curried Beef and Cauliflower

Ingredients

• 1 cup no-salt-added beef broth
• 1/2 cup plain fat-free yogurt
• 1 tablespoon cornstarch
• 2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons olive oil
• 1/2 pound lean, boned sirloin steak, cut into 1/2-inch cubes
• Cooking spray
• 4 cups small cauliflower florets
• 1/2 cup water
• 1 cup frozen green peas, thawed
• 4 cups hot cooked fusilli (about 8 ounces uncooked twisted spaghetti)

Preparation

1. Combine first 6 ingredients in a small bowl; stir well with a whisk. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add meat, and sauté 5 minutes or until browned. Remove from skillet, and set aside. Wipe skillet dry with paper towels. Coat skillet with cooking spray; place over medium heat until hot. Add cauliflower; sauté 3 minutes. Add water; cover, reduce heat, and simmer 4 minutes. Return meat to skillet; stir in broth mixture and peas. Bring to a boil; cook 2 minutes, stirring gently. Serve over pasta.