Yogurt Primavera

Name: Yogurt Primavera
Ingredients: 1 cup chicken broth; 1 tablespoon cornstarch; 6 ounces green peas in the pod, shelled; 2 ounces carrots cut into 1/4 inch dice; 2 ounces zucchini cut into 1/4 inch dice; 2 ounces winter squash golden, cut into 1/4 inch dice; 2 ounces mushrooms, button cut into 1/4 inch dice; 1 cup yogurt, low-fat; 1 ounce parmesan, parmigiano-reggiano cheese, grated grated; 2 tablespoons italian parsley fresh, chopped; 2 tablespoons basil shredded fine; 1 x black pepper freshly ground; 1 x spaghetti linguine, or penne, cooked

13 ingredients

7 steps

Ingredients

1 cup chicken broth
1 tablespoon cornstarch
6 ounces green peas in the pod, shelled
2 ounces carrots cut into 1/4 inch dice
2 ounces zucchini cut into 1/4 inch dice
2 ounces winter squash golden, cut into 1/4 inch dice
2 ounces mushrooms, button cut into 1/4 inch dice
1 cup yogurt, low-fat
1 ounce parmesan, parmigiano-reggiano cheese, grated grated
2 tablespoons italian parsley fresh, chopped
2 tablespoons basil shredded fine
1 x black pepper freshly ground
1 x spaghetti linguine, or penne, cooked

Directions

1

Pour 1/4 cup of the broth into a small bowl or cup, and stir in the cornstarch until dissolved.
2

Set aside.
3

In a medium saucepan, bring the remaining broth to a boil over moderate heat.
4

Add the vegetables and simmer until tender-crisp, about 3 minutes.
5

Stir in the broth-cornstarch mixture, the yogurt, Parmesan, and herbs, and simmer just until thick, 1 to 2 minutes.
6

Pour the sauce over cooked pasta.
7

Season to taste with black pepper.