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
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Meat prices are too dang high and vegetable intake is too dang low. All you need for two servings of Pasta Primavera is to cook one cup of dry pasta and one cup of your favorite chopped vegetables. Garlic, parm, herbs, and lemon juice join forces to make this 15-minute meal that's cheap, nutritious, satisfying, and delicious.
Here's a random recipe for a Pasta Primavera with cream sauce. I've never made it but I figure the Pioneer Woman is the perfect person to know how to do it:
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Meatless Pasta Primavera with Yogurt
Meatless, healthy Pasta Primavera you can make in no time!
Save your calories for a glass of wine! ;)
Creamy Pasta Primavera
A great quick and healthy lunch or dinner. Enjoy with a side salad or cup of fruit.
Serves 3.
Ingredients:
-1 cup of pasta (preferably whole wheat bow-tie or penne)
-6 spears of asparagus
-½ cup green beans
-1 large broccoli
-2 tablespoons cream cheese
-2 tablespoons milk
-2/3 cup grated mozzarella cheese
-1 large tomato, chopped
-Salt & Pepper
Instructions:
1. Add the pasta to a large pan of boiling water, and cook for around 10 minutes, until almost cooked. Meanwhile, snap the ends off the asparagus, and both ends of the green beans. When the pasta is almost ready, add the asparagus, green beans and broccoli to the pan for the final few minutes of cooking time (you still want them to keep a bit of crunch).
2. When the pasta is cooked, drain the pan, and turn the heat down very low. Add the remaining ingredients, and cook, stirring, over the low heat for another couple of minutes until the cheeses have melted. Serve warm.
Adapted from:
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.
Yogurt Primavera
Ricetta con Yogurt fresco, marmellata, confettura e miele