Cream and Ginger Pasta (P2)

1/2 cup Reduced-fat cream (half and half can be used)
1/2 cup plain stirred yogurt
1 teaspoons Garlic, finely chopped
1 teaspoons Fresh ginger, finely chopped
1 teaspoons corn starch
1/3 cup zucchini, cut julienne 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

Directions:
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 ½ 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