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.