Yogurt Pesto Pasta Recipe – Sunset Magazine

Ingredients

• 2 teaspoons olive oil
• 1 onion (6 oz.), chopped
• 3 cloves garlic, sliced
• 1/3 pound mushrooms, rinsed and sliced
• 2/3 cup (3 oz.) chopped cooked ham
• 1 can (15 oz.) tomato sauce
• 1/3 cup (3 oz.) pesto or 2 tablespoons dried basil
• 1 package (10 oz.) frozen chopped spinach, thawed
• 1 pound dried vermicelli
• 1 pint plain nonfat yogurt
• 4 teaspoons cornstarch
• Salt and pepper