Monday, August 12, 2013

Summer Veggie Pasta with Creamy Greek Yogurt Sauce

O-M-G. I literally cannot put into words how delicious this pasta dish is. And I know... Greek yogurt as pasta sauce? YES. I actually prefer to use Greek yogurt in a more savory role than many of you using it as a sweet snack or breakfast. Greek yogurt gives this pasta dish such a delicious creamy consistency and a hint of tang. Did I mention the protein that comes with it? Heck yes!
This recipe originally came from the pint size kick ass trainer Jillian Michaels. After I read the recipe and blog post from Ezra Pound Cake I knew I had to make it tonight!This dish was super simple to make. Limited ingredients, directions and it was done in less than thirty minutes. You can even switch out the veggies if you want. I liked this recipe because it used zucchini and tomatoes, which are both abundant in summer.If I can give you one tip, make sure you don't skip the lemon zest. Who knew that such a simple ingredient could elevate this dish? Did I mention this dish is 303 calories per serving? Now I have you hooked! Try this winner today. I promise, you won't be disappointed.

Summer Veggie Pasta with Creamy Greek Yogurt Sauce

    8 ounces( 1/2 a box) whole wheat spaghetti(or your pasta of choice)
    1/2 cup nonfat plain Greek yogurt
    1/4 cup grated Parmesan cheese
    1 teaspoon grated lemon zest
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    1 tablespoon olive oil
    3 medium (8-ounce) zucchini, cut into thin strips
    2 garlic cloves, thinly sliced
    1/2 pint grape or cherry tomatoes, halved lengthwise


 1. Bring a large pot of water to a boil. Add the pasta, and cook about 9 minutes, or according to the package directions. Remove 1/4 cup of the cooking water, and set it aside. Drain the pasta. Set aside.

2. Meanwhile, in a large bowl, stir together the yogurt, Parmesan, lemon zest, and 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, flipping them over occasionally with a spatula. 

4. Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and cook for 15 to 30 seconds, until golden but not really brown. Mix the garlic into the zucchini.

5. Stir in the tomatoes and cook until softened, about 2 minutes.

6. Transfer the zucchini mixture to the yogurt mixture, and stir to combine. Add the drained linguine, and toss gently to combine. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. Divide among four bowls and serve.

Nutritional Info (Per Serving): 303 calories, 7g fat, 14g protein, 49g carbs and 255g sodium.