Yogurt Primavera
- 1 c Reduced chicken broth
- - (boil 2 cups down to 1)
- 1 tb Cornstarch
- 6 oz Peas in the pod, shelled
- 2 oz Carrots, cut into 1/4" dice
- (approximately 1/2 cup)
- 2 oz Zucchini, cut into 1/4" dice
- (approximately 1/2 cup)
- 2 oz Golden squash, cut into 1/4"
- -dice (1/2 cup)
- 2 oz Button mushrooms, cut into
- -1/4" slices (1/2 cup)
- 1 c Low-fat yogurt
- 1 oz Grated Parmesan cheese
- 2 tb Fresh Italian parsley,
- -chopped
- 2 tb Basil leaves, shredded fine
- Freshly ground pepper
- Cooked spaghetti, linguine
- -or penne
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.
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.
