Yogurt Primavera
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 cheese
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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chicken broth
|
|
| 15 | ml |
cornstarch
|
|
| 173.4 | ml/g |
green peas
in the pod, shelled |
|
| 57.8 | ml/g |
carrots
cut into 1/4 inch dice |
|
| 57.8 | ml/g |
zucchini
cut into 1/4 inch dice |
|
| 57.8 | ml/g |
winter squash
golden, cut into 1/4 inch dice |
|
| 57.8 | ml/g |
mushrooms, button
cut into 1/4 inch dice |
|
| 237 | ml |
yogurt, low-fat
|
|
| 28.9 | ml/g |
Parmesan cheese
grated |
|
| 3E+1 | ml |
italian parsley
fresh, chopped |
|
| 3E+1 | ml |
basil
shredded fine |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
spaghetti
linguine, or penne, cooked |
*
|
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.
