Pasta With Creamy Tomato And Vegetable Sauce

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Stonyfield

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Ingredients

1 tablespoon unsalted butter

¼ cup white wine or water

2 carrots, diced

4 scallions, finely chopped

2 tablespoons chopped fresh parsley

1 tablespoon dried basil

2 garlic cloves, chopped

2 zucchini, diced

1 red bell pepper, diced

1 28 ounce can diced tomatoes, including liquid

1 1/2 cups water or vegetable stock

½ cup plain low-fat or Greek yogurt

1 tablespoon tomato paste

1 pound medium size shaped pasta, such as shells or rotini

Shaved or grated Parmesan cheese

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