Cream and Ginger Pasta

1/2 cup Reduced-fat cream (half and half can be used) 1/2 cup plain stirred yogurt 1 teas. garlic, finely chopped 1 teas. fresh ginger, finely chopped

1 teas. corn starch 1/3 cup zucchini, cut juiliene style 3 cups whole wheat small pasta (fusilli, bow ties, shells, etc...) fresh ground pepper 1 TB fresh parsley, coarsely chopped 1/4 cup tomatoes, diced

In a large frying pan, combine cream, yogurt, garlic, ginger and bring to a boil. Keep cooking at medium heat for about 5 minutes while stirring frequently, in order to reduce liquid to 1/2 original volume.

Dilute corn starch in bit of cold water and thicken preparation.

Add zucchinis, cook for 1 to 2 minutes. Ad pasta and simmer for 30 seconds. Mix well.

Add pepper. Place in warm plates, garnish with parsley and diced tomatoes. Serve immediately.