8 oz. pkgd. rotelle pasta
1 (13 1/2 oz.) can reduced sodium chicken broth
1 med. onion, finely chopped
1/4 c. fresh chopped basil or 1 1/2 tsp. dried
4 tbsp. tomato sauce
1 clove garlic, crushed
1 lb. asparagus, trimmed & cut into 1 inch pieces or 1 bunch broccoli florets, about 2 c.
1 tbsp. cornstarch
2 heaping tbsp. yogurt or light sour cream
8 oz. (or more) imitation crabmeat
2 med. tomatoes, cut into wedges
1 tsp. grated lemon peel
Freshly grated pepper to taste

Cook rotelle according to package directions. Combine chicken broth, onion, basil, tomato sauce and garlic in large skillet. Bring to boil; reduce to low and simmer, covered 5 minutes. Add vegetable (asparagus or broccoli); cook, covered 4 to 8 minutes until tender crisp. Remove vegetables to bowl with slotted spoon.

Stir cornstarch into about 1 tablespoon of water to blend; stir into simmering liquid with yogurt. Cook and stir about 2 minutes until thickened. Cook about 5 minutes longer until slightly reduced. Return vegetables to skillet along with crabmeat and lemon peel. Add pepper. Cook about 2 minutes longer until all ingredients are heated through. Add pasta and toss to mix.