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Yogurt Primavera

Yogurt Primavera recipe image
A refreshing twist on classic primavera, this sauce combines the creaminess of low-fat yogurt with the sharp tang of Parmesan and fresh herbs. Tender-crisp vegetables like zucchini, carrots, peas, and golden squash are simmered in reduced chicken broth for a light yet flavorful base. The cornstarch thickens the mixture gently without breaking the yogurt, creating a smooth, velvety coating for your pasta. Ideal for a quick weeknight dinner or a healthy lunch, this dish brings vibrant colors and fresh flavors to the table. It&# 226;€™s simple, nutritious, and incredibly satisfying.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 143.4
Description
A refreshing twist on classic primavera, this sauce combines the creaminess of low-fat yogurt with the sharp tang of Parmesan and fresh herbs. Tender-crisp vegetables like zucchini, carrots, peas, and golden squash are simmered in reduced chicken broth for a light yet flavorful base. The cornstarch thickens the mixture gently without breaking the yogurt, creating a smooth, velvety coating for your pasta. Ideal for a quick weeknight dinner or a healthy lunch, this dish brings vibrant colors and fresh flavors to the table. It&# 226;€™s simple, nutritious, and incredibly satisfying.
Ingredients
  • 2 cups Reduced chicken broth
  • 2 oz Button mushrooms, cut into 1/4" slices (about 1/2 cup)
  • 1 tbsp Cornstarch
  • 1 cup Low-fat yogurt
  • 6 oz Peas in the pod, shelled
  • 1 oz Grated Parmesan cheese
  • 2 oz Carrots, cut into 1/4" dice
  • 2 tbsp Fresh Italian parsley, chopped (about 1/2 cup)
  • 2 oz Zucchini, cut into 1/4" dice
  • 2 tbsp Basil leaves, shredded fine (about 1/2 cup)
  • 2 oz Golden squash, cut into 1/4" dice
  • 1 pinch Freshly ground pepper
  • 4 servings Cooked spaghetti, linguine, or penne
Directions
  1. 1
    Pour 1/4 cup of the chicken broth into a small bowl and stir in the cornstarch until completely dissolved. Set aside.
  2. 2
    In a medium saucepan, bring the remaining chicken broth to a boil over moderate heat.
  3. 3
    Add the mushrooms, carrots, peas, zucchini, and golden squash to the boiling broth.
  4. 4
    Simmer the vegetables until they are tender-crisp, about 3 minutes.
  5. 5
    Stir in the broth-cornstarch mixture, the yogurt, Parmesan cheese, parsley, and basil.
  6. 6
    Continue to simmer gently for 1 to 2 minutes, stirring constantly, until the sauce thickens slightly.
  7. 7
    Pour the warm sauce over cooked pasta.
  8. 8
    Season with freshly ground black pepper to taste and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 143.4kcal
% Daily Value *
Total Fat 7.2g12%
Saturated Fat 2.0g10%
Cholesterol 53.4mg18%
Sodium 49.2mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 16.2g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not let the sauce boil vigorously after adding the yogurt, as it may curdle. Keep the heat low once the yogurt is incorporated.

You can substitute Greek yogurt for a thicker consistency and tangier flavor.

Feel free to swap vegetables based on seasonal availability; asparagus, broccoli florets, or bell peppers work well.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed to loosen the sauce.

Keywords: yogurt sauce, primavera, vegetable pasta, italian sauce, light meal, spring vegetables, parmesan, chicken broth, quick dinner, healthy pasta, zucchini, peas, cornstarch thickener, fresh herbs, low fat
Read it online: https://www.chefs-mate.com/recipe/yogurt-primavera-2/