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 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 until crisp-tender, about 3 minutes. Stir in the broth/cornstarch mixture, the yoghurt, parmesan cheese, and parsley. Simmer 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. Serve immediately.

Makes 4 servings.