In a small saucepan, boil chicken broth until reduced to one cup. Pour ¼ cup of the reduced broth into a small bowl or cup, allow to cool, and stir in the cornstarch until dissolved. Set aside.

Cook pasta according to package directions until al dente.

In the meantime, in a medium non-aluminum saucepan, bring the remaining broth to a boil over moderate heat. Add the vegetables, reduce heat, and simmer just until crisp-tender, about 3 minutes.

Stir in the broth/cornstarch mixture, the yoghurt, parmesan cheese, and parsley. Simmer, stirring constantly, just until thick, 1 to 2 minutes.

Drain pasta and place in a glass or ceramic serving bowl. Pour the sauce over cooked pasta and toss. Season with pepper to taste and garnish with fresh sprouts. Serve immediately.

Makes 4 servings.

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