Yogurt Primavera

4 Servings

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Yogurt Primavera Ingredients

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

Instructions for Yogurt Primavera

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.

Main Ingredient: PastaCuisine: Uncategorized

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