Yogurt Primavera

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I suppose if you are going to have an abundance of a particular type of food, vegetables are a pretty good option. Five minutes and a little bit of balsamic vinegar, and you’ve got a salad. Soy sauce and a bit of rice and, bam, you’re eating stir fry. Break out some herbs and a little parmesan and in no time at all you could be enjoying a delicious pasta primavera.

This particular primavera uses yogurt to create its “cream” base. If you prefer your sauce on the thicker side, I would specifically recommend Greek yogurt. In the past, I’ve done a makeshift version of this recipe using Greek yogurt (I didn’t really follow the actual recipe, just kind of went by memory and feel) and found that worked better than the regular plain yogurt I used this time around. It was still tasty, just a little thin for my liking.

I’ll copy the recipe as it is listed, but really the idea here is to use whatever vegetables you have on hand. My primavera included zucchini, yellow squash, snap peas, spring onions and kohlrabi. The recipe calls for chicken broth, but you can definitely use vegetable broth instead. I also added a good bit of chopped garlic when I made this, because garlic and I are basically best friends.

Happy eating!

~C.

Yogurt Primavera

Ingredients

1 cup reduced chicken broth

1 tbsp cornstarch

6 ounces peas in pod, shelled

2 ounces carrots, approximately 1/2 cup diced

2 ounces zucchini, approximately 1/2 cup diced

2 ounces squash, approximately 1/2 cup diced

2 ounces small button mushrooms, approximately 1/2 cup sliced

1 cup low-fat plain yogurt

1 ounce grated Parmesan cheese

2 tbsp chopped fresh Italian parsley

2 tbsp finely shredded fresh basil leaves

Freshly ground black pepper

Preparation

Pour 1/4 cup of broth into a small bowl or cup, and stir in cornstarch until dissolved. Set aside.

In a medium saucepan, bring remaining broth to a boil over moderate heat.

Add vegetables and simmer until tender-crisp, about 3 minutes.

Stir in broth-cornstarch mixture, the yogurt, Parmesan, and herbs.

Simmer just until thick, 1 to 2 minutes.

Pour sauce over cooked pasta.

Season with black pepper to taste.

{recipe from Pasta Light}

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