Рецепт Zucchini & Tomato Pasta with Lemon Yogurt Sauce
This Zucchini & Tomato Pasta with Lemon Yogurt Sauce is another perfect summer dish! It requires no oven & only requires your stove long enough to cook the pasta & do some light sauteing to your veggies! You get to use up some of those garden fresh vegetables in this protein packed healthy dinner!
ZUCCHINI & TOMATO PASTA WITH LEMON YOGURT SAUCE
YIELD: 4 servings
INGREDIENTS:
- 1/2 package (about 6 ounces)
- vermicelli pasta
- 1 container (5.3 ounces)
- plain non-fat greek yogurt
- 1/4 cup
- finely shredded Parmesan cheese
- 1
- small lemon
- 1 tablespoon
- vegetable oil
- 1
- medium zucchini, thinly sliced
- 1
- medium yellow squash, thinly sliced
- 1 container (10.5 ounces)
- cherub tomatoes
- 3-4
- cloves roasted garlic, minced
- salt & pepper to season
COOKING DIRECTIONS:
Bring a large pot of water to a boil. Add the pasta & cook according to package directions. Remove 1/4 cup of the cooking water & set aside. Drain the pasta.
In a small bowl, stir together the yogurt, Parmesan cheese and the juice from half of the lemon. Season to taste with salt & pepper. Set aside.
In a large skillet, heat the vegetable oil over medium-high heat. Add the zucchini & squash and saute until just soft & somewhat translucent. Push the zucchini to the side of the skillet & add the garlic. Heat the garlic for 15-30 seconds, just until fragrant, making sure not to burn. Mix the garlic into the zucchini. Add in the tomatoes and cook until just heated, only a couple of minutes.
Add the vegetable mixture to the yogurt sauce & stir to combine. Add in the drained pasta & toss gently to coat the pasta. Add the reserved cooking water one tablespoon at a time to thin the sauce if needed.
RECIPE INSPIRED BY: Ezra Pound Cake
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