Yogurt Primavera Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Reduced chicken broth, boil 2 cups down to 1
1 tbsp: Cornstarch,
6 ounce: Peas in the pod, shelled
2 ounce: Carrots, cut into 1/4" dice
, approximately 1/2 cup
2 ounce: Zucchini, cut into 1/4" dice
, approximately 1/2 cup
2 ounce: Golden squash, cut into 1/4" dice, 1/2 cup
2 ounce: Button mushrooms, cut into 1/4" slices, 1/2 cup
1 cup: Low-fat yogurt,
1 ounce: Grated Parmesan cheese,
2 tbsp: Fresh Italian parsley, chopped
2 tbsp: Basil leaves, shredded fine
Freshly ground pepper,
Cooked spaghetti, linguine or penne
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp