How To make Yogurt Primavera
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.
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15 minute creamy garlic pasta sauce
Creamy garlic sauce is something that I make regularly on the channel but with each version, they all have something that little bit different. In this one, learn how to make this easy and cheap creamy garlic cheesy pasta that requires only a few simple ingredients and takes very little time to put together.
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General Products/Equipment Used -
Shun Premier Santoku Kitchen Knife 17.8cm -
Shun Premier Nakiri Kitchen Knife 14cm -
Shun Premier Combination Honing Steel -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Spatula -
Small Glass Bowls Set of 8 -
Essteele Per Vita Saucepan, 3.8 Litre -
Essteele Per Vita Covered Sauteuse 28cm -
Essteele Stainless Steel & Copper Powder Cleaner -
Serves - 3 to 4
Ingredients -
500g (1.1lbs) - Pasta of your choice (I used shells)
1 Tbsp (14g) - Unsalted Butter
1 tsp (5ml) - Olive Oil
6 - Garlic Cloves, Minced
1/3 Cup (80ml) - Chicken or Vegetable Stock
400ml (13.5floz) - Thickened Cream (Heavy Cream, Whipping Cream)
120g (4.2oz) - Baby Spinach, Washed
60g (2.1oz) - Grana Padano Cheese, Freshly Grated
5g (0.2oz) - Flat Leaf Parsley or Basil, Roughly Chopped
Seasoning To Taste
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Greek Yogurt Pasta Recipe | Healthy & Delicious
This is a very easy delicious recipe with fresh vegetables and greek Yogurt. We use 2% Fat Yogurt and the veggies are raw in order to have them keep their vitamins and enzymes. If you want to reduce fat use 0% Yogurt BUT keep the Extra Virgin Olive oil as it adds loads of nutritional benefits to the recipe. Enjoy!!
The Ingredients of Greek Yogurt Pasta
1/2 pack of Penne Pasta
200 gr. Greek Strained Yogurt 2%
1 green pepper
1 yellow bell pepper
10 cherry tomatoes
1/2 red onion
1 tsp soya sauce
1/4 tbsp fresh ginger
2 tbsp extra virgin olive oil
white pepper
salt
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Yogurt Primavera - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Yogurt Primavera Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
Black Pepper; Freshly Ground
2 tb : Basil Leaves, Shredded Fine
2 oz : Zucchini, Cut Into 1/4' Dice
(Approximately 1/2 Cup)
1 tb : Cornstarch
6 oz : Peas in the Pod, Shelled
2 oz : Carrots, Cut Into 1/4' Dice
(Approximately 1/2 Cup)
1 c : Reduced Chicken Broth
1 c : Low-fat Yogurt
1 oz : Grated Parmesan Cheese
Cooked Spaghetti, Linguine
2 oz : Golden Squash, Cut Into 1/4'
2 oz : Button Mushrooms, Cut Into
2 tb : Fresh Italian Parsley,
Beth's Greek Yogurt Panna Cottas | ENTERTAINING WITH BETH
Learn how to make my Greek Yogurt Panna Cotta, a terrific brunch recipe for Easter Sunday, Mother's day or any springtime occasion. These can be made the day before making them as easy as they are delicious!
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Beth's Greek Yogurt Breakfast Panna Cottas
Makes 4
INGREDIENTS:
1 cup (240 ml) milk
1 vanilla bean, scraped
¼ cup (60 ml) honey
1 envelop (.25 ounces) unflavored gelatin or 2 tbsp (30 ml) of Agar Agar Powder
2 cups (475 ml) non-fat Greek Yogurt
mixed pistachio, and dried fruit blend
Drizzle of honey
Top with raspberries and shredded coconut
METHOD:
In a large sauce pan heat the milk, vanilla bean paste and pod, honey and gelatin until fragrant and simmering. Remove vanilla pod.
In a separate heat safe bowl, place yogurt. Add milk mixture to yogurt and whisk to combine.
Transfer mixture into a pitcher and pour into 4 glasses just half way. Do not cover. Place in the refrigerator over night.
Once firm, top with nuts and dried fruits, fresh raspberries and shredded unsweetened coconut.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn easy recipes, party planning tips and easy dinner and dessert recipes that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!