Yogurt Primavera

• 1 cup chicken broth
• 1 tablespoon cornstarch
• 6 ounces green peas in the pod, shelled
• 2 ounces carrots cut into 1/4 inch dice
• 2 ounces zucchini cut into 1/4 inch dice
• 2 ounces winter squash golden, cut into 1/4 inch dice
• 2 ounces mushrooms, button cut into 1/4 inch dice
• 1 cup yogurt, low-fat
• 1 ounce parmesan, parmigiano-reggiano cheese, grated grated
• 2 tablespoons italian parsley fresh, chopped
• 2 tablespoons basil shredded fine
• 1 x black pepper freshly ground
• 1 x spaghetti linguine, or penne, cooked

1. Pour 1/4 cup of the broth into a small bowl or cup, and stir in the cornstarch until dissolved.
2. Set aside.
3. In a medium saucepan, bring the remaining broth to a boil over moderate heat.
4. Add the vegetables and simmer until tender-crisp, about 3 minutes.
5. Stir in the broth-cornstarch mixture, the yogurt, Parmesan, and herbs, and simmer just until thick, 1 to 2 minutes.
6. Pour the sauce over cooked pasta.
7. Season to taste with black pepper.

chicken broth, cornstarch, green peas, carrots, zucchini, winter, mushrooms, yogurt, parmesan, italian parsley, basil, black pepper, linguine

Taken from recipeland.com/recipe/v/yogurt-primavera-42810 (may not work)