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Yogurt Primavera

Yogurt Primavera recipe image
A lighter, creamier alternative to classic primavera, this sauce uses reduced chicken broth, low-fat yogurt, and Parmesan for a velvety texture. Tender-crisp peas, carrots, zucchini, and mushrooms provide vibrant color and crunch. Fresh parsley and basil add bright aromatic notes. Perfect for weeknight dinners, it pairs beautifully with spaghetti, linguine, or penne.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 143.4
Dietary: Low-cal, Low-fat
Description
A lighter, creamier alternative to classic primavera, this sauce uses reduced chicken broth, low-fat yogurt, and Parmesan for a velvety texture. Tender-crisp peas, carrots, zucchini, and mushrooms provide vibrant color and crunch. Fresh parsley and basil add bright aromatic notes. Perfect for weeknight dinners, it pairs beautifully with spaghetti, linguine, or penne.
Ingredients
  • 1 cup Reduced chicken broth
  • 1 tbsp Cornstarch
  • 6 oz Peas in the pod, shelled
  • 2 oz Carrots, cut into 1/4" dice
  • 2 oz Zucchini, cut into 1/4" dice
  • 2 oz Golden squash, cut into 1/4" dice
  • 2 oz Button mushrooms, cut into 1/4" slices
  • 1 cup Low-fat yogurt
  • 1 oz Grated Parmesan cheese
  • 2 tbsp Fresh Italian parsley, chopped
  • 2 tbsp Basil leaves, shredded fine
  • to taste Freshly ground pepper
  • 1 lb Cooked spaghetti, linguine, or penne
Directions
  1. 1
    Pour 1/4 cup of the reduced chicken broth into a small bowl and stir in the cornstarch until fully dissolved. Set aside.
  2. 2
    In a medium saucepan, bring the remaining 3/4 cup of chicken broth to a boil over moderate heat.
  3. 3
    Add the shelled peas, diced carrots, diced zucchini, diced golden squash, and sliced mushrooms to the boiling broth.
  4. 4
    Simmer the vegetables until they are tender-crisp, about 3 minutes.
  5. 5
    Stir the cornstarch-broth mixture back into the saucepan to thicken the liquid.
  6. 6
    Reduce heat to low and gently stir in the low-fat yogurt, grated Parmesan cheese, chopped parsley, and shredded basil.
  7. 7
    Simmer the sauce gently for 1 to 2 minutes, just until slightly thickened. Do not boil after adding yogurt to prevent curdling.
  8. 8
    Pour the warm yogurt primavera sauce over cooked spaghetti, linguine, or penne.
  9. 9
    Season to taste with freshly ground black pepper 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

To prevent the yogurt from curdling, ensure the sauce is not boiling when you add it. Keep the heat low once the yogurt is incorporated.

For a richer flavor, you can substitute half of the yogurt with heavy cream or use full-fat Greek yogurt.

Feel free to customize the vegetables based on seasonal availability. Asparagus, broccoli florets, or snap peas work well in this sauce.

This sauce is best served immediately. If you need to store leftovers, refrigerate in an airtight container for up to 2 days. Reheat gently on the stove, stirring constantly, and add a splash of broth if it becomes too thick.

For a vegan version, use vegetable broth instead of chicken broth and omit the Parmesan cheese, or use a vegan Parmesan alternative.

Keywords: yogurt, primavera, sauce, pasta, vegetables, chicken broth, parmesan, peas, carrots, zucchini, mushrooms, basil, parsley, low-fat, healthy, quick, easy, italian, creamy, light
Read it online: https://www.chefs-mate.com/recipe/yogurt-primavera/