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.
How To make Yogurt Primavera's Videos
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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Shun Premier Santoku Kitchen Knife 17.8cm -
Shun Premier Nakiri Kitchen Knife 14cm -
Shun Premier Combination Honing Steel -
Maxwell & Williams Salt Pig -
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Small Glass Bowls Set of 8 -
Essteele Per Vita Saucepan, 3.8 Litre -
Essteele Per Vita Covered Sauteuse 28cm -
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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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Pasta Primavera
Chef PJ cooks play delicious meal with noodles and spring vegetables
Pasta Primavera
Pasta Primavera
1/2 cup sliced carrots
1/2 cup asparagus, sliced crosswise into 1/2-inch pieces
1 pound pasta
2 tablespoons canola
2 tablespoons olive oil
1/2 cup chopped yellow onion
1 tablespoon sliced garlic
1 cup cubed zucchini
1 cup cubed yellow squash
1/2 teaspoon ground black pepper
1/2 cup grated Parmesan, (optional)
Drizzle balsamic vinegar or lemon juice
In a large skillet over medium-high heat, when hot, add the oils and sliced garlic.
Add the asparagus and carrot cook for about 2 minutes then add onion and cook, stirring, for 2 minutes. Add the zucchini and squash, and cook, stirring, for 3 minutes. Salt, and pepper to taste. Stir and remove from the heat.
Pour the vegetables over the pasta in the bowl. Drizzle with the extra-virgin olive oil and balsamic vinegar, and toss to coat evenly. Sprinkle, if you like, with the Parmesan cheese. Serve immediately.
YOUR INSTRUCTORS
Phillip C. Griffin is an award winning chef more than 30 years experience in the kitchen. He holds an A.S., B.S. and M.B.A from Johnson and Wales University in Providence RI. Upon graduating Johnson and Wales he was asked to stay on and became one of the Culinary Schools instructors and later a purchaser for the university.
Malinda A. Coletta is also an instructor for Professor Chef and an award winning cook. She holds a B.S. degree in Home Economics from the College of Saint Elizabeth in Morristown, NJ, where she learned about the science of food preparation and nutrition and is a Certified Professional Food Manager.
Chicken Pasta Primavera - Healthy Recipe Channel
This Chicken Pasta Primavera is very light and tasty for a Pasta dish, if you are learning how to make pasta or just getting into Italian cooking this is a real easy one. It is a very light sauce and loaded with delicious vegetables. I love easy pasta recipes that are healthy like this one. I feel like I can indulge in some carbs and some rich tasting food with out going over board with too much fat and carbohydrates in the same dish. This recipe uses chicken breast which as you guys know is very lean and protein packed. I also use a good amount and variety of veggies and not too much oil. The sauce is very light and flavorful. I hope you guys enjoy the video and give it a try at home.