| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Pasta, Sauces, Low-cal, Low-fat |
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, shredded fine |
|
|
Freshly ground pepper |
|
|
Cooked spaghetti, linguine or penne |
INSTRUCTIONS
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.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”