• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Yogurt Primavera

  • Recipe Submitted by on

Category: Pasta, Low Calorie, Low Fat, Sauces

 Ingredients List

  • 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

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