Yogurt primavera
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Reduced chicken broth (boil 2 cups down to 1) |
| 1 | tablespoon | Cornstarch |
| 6 | ounces | Peas in the pod, shelled |
| 2 | ounces | Carrots, cut into 1/4\" dice |
| (approximately 1/2 cup) | ||
| 2 | ounces | Zucchini, cut into 1/4\" dice |
| (approximately 1/2 cup) | ||
| 2 | ounces | Golden squash, cut into 1/4\" dice (1/2 cup) |
| 2 | ounces | Button mushrooms, cut into 1/4\" slices (1/2 cup) |
| 1 | cup | Low-fat yogurt |
| 1 | ounce | Grated Parmesan cheese |
| 2 | tablespoons | Fresh Italian parsley, chopped |
| 2 | tablespoons | Basil leaves, shredded fine |
| Freshly ground pepper | ||
| Cooked spaghetti, linguine or penne | ||
Directions
Pour ¼ 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.