*  Exported from  MasterCook  *

                             YOGURT PRIMAVERA

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta                            Sauces
                Low-cal                          Low-fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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.
 


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