Title: Yogurt Primavera
Categories: Pasta Sauce Lowcal
Yield: 4 Servings

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.

previous

next