Pasta with Zucchini, tomatoes and Creamy Lemon-Yogurt Sauce


Pasta with zucchini, tomatoes and creamy lemon yogurt sauce

8 ounces whole what pasta
1/2 c nonfat plain greek yogurt
1/4 c grated Parmesan cheese
1 tsp grated lemon zest
1/4 tsp salt
1/4 tsp ground black pepper
1 Tbsp olive oil
3 medium zucchini cut into small pieces
2 cloves of garlic
1/2 pint of tomatoes

1. Bring a large pot of water to a boil.  Add the past, and cook until al dente.  Remove 1/4 c of the cooking water, and set it aside.  Drain the past.  Set aside. 
2.  Meanwhile, in a large bowl, stir together the yogurt, Parmesan  lemon zest, salt, and pepper.  Set aside. 
3.  In a large skillet, heat the olive oil over medium-high heat.  Add the zucchini, and cook just until wilted.
4.  Push aside the zucchini to the sides of the pan and add garlic.  Cook until golden brown. 
5.  Mix the garlic into the zucchini. 
6.  Stir in the tomatoes and cook until softened.
7.  Transfer the zucchini mixture to the yogurt mixture and stir.  Add the cooking water from pasta, if necessary  to thin.  


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