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Yogurt Primavera

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Submitted by DomesticSpaz

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 237
CUP ML CHICKEN BROTH
1 15
TABLESPOON ML CORNSTARCH
6 173.4
OUNCES ML/G GREEN PEAS
in the pod, shelled
2 57.8
OUNCES ML/G CARROTS
cut into 1/4 inch dice
2 57.8
OUNCES ML/G ZUCCHINI
cut into 1/4 inch dice
2 57.8
OUNCES ML/G WINTER SQUASH
golden, cut into 1/4 inch dice
2 57.8
OUNCES ML/G MUSHROOMS, BUTTON
cut into 1/4 inch dice
1 237
CUP ML YOGURT, LOW-FAT
1 28.9
OUNCE ML/G PARMESAN CHEESE
grated
2 3E+1
TABLESPOONS ML ITALIAN PARSLEY
fresh, chopped
2 3E+1
TABLESPOONS ML BASIL
shredded fine
1 1
X X BLACK PEPPER
freshly ground *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 152 17% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 276mg 12%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 8%
Sugars g
Protein 18g
Vitamin A 38% • Vitamin C 11%
Calcium 17% • Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low Cholesterol, Trans-fat Free
 

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