Categories: Pasta, Sauces, Low-cal, Low-fat 
      Yield: 4 servings 
  
      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.