Yogurt Primavera

Recipe Ingredients

1 cup	237ml	Reduced chicken broth - (boil 2 cups down to
1 tablespoon	15ml	Cornstarch
6 oz	170g	Peas in the pod - shelled
2 oz	56g	Carrots - cut into 1/4" dice
		(approximately 1/2 cup)
2 oz	56g	Zucchini - cut into 1/4" dice
		(approximately 1/2 cup)
2 oz	56g	Golden squash - cut into 1/4"
		(1/2 cup)
2 oz	56g	Button mushrooms - cut into
1		(1/2 cup)
1 cup	237ml	Low-fat yogurt
1 oz	28g	Grated parmesan cheese
2 tablespoons	30ml	Fresh italian parsley - chopped
2 tablespoons	30ml	Basil leaves - shredded fine
		Freshly ground pepper
		Cooked spaghetti - linguine
		Penne

Recipe Instructions

Pour 1/4 cup of the broth into a small bowl or cup, and stir in the cornstarch until dissolved. Set aside. In a medium saucepan, bring the remaining broth to a boil over moderate heat. Add the vegetables and simmer until tender-crisp, about 3 minutes. Stir in the broth-cornstarch mixture, the yogurt, Parmesan, and herbs, and simmer just until thick, 1 to 2 minutes. Pour the sauce over cooked pasta. Season to taste with black pepper.

Source:
Michele Urvater

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