*  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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