Yogurt primavera

Yield: 4 Servings

Ingredients:

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

Instructions:

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.