Ingredients
- 2 down
- 2 golden squash
- 1/2 dice
- 240 ml low fat yogurt
- 240 ml chicken broth (reduced)
- 140 gr peas in the pod
- 32 gr carrots
- 32 gr zucchini
- 20 gr button mushrooms
- 10 gr parmesan cheese (grated)
- 8 gr cornstarch
- 4 gr basil leaves
- 3 gr italian parsley (fresh)
Freshly ground pepper Cooked spaghetti, linguine -or penne Pour quarter 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.
