Recipe for Yogurt Primavera

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
1 cup	Reduced chicken broth (boil 2 cups down to 1)
1 tbl	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 cup	Low-fat yogurt
1 oz	Grated Parmesan cheese
2 tbl	Fresh Italian parsley, chopped
2 tbl	Basil leaves, shredded fine
	Freshly ground pepper

Instructions:

Instructions: 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.

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