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.