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.
