Tuesday, July 5, 2011

Pasta, Veggies and Lemon Yogurt Sauce

This recipe has been making the rounds on cooking blogs. I read about it on The Gingered Whisk.

With the CSA, we tend to get a lot of Zucchini, and I am always looking for new things to do with it. This is a fairly healthy cream sauce that goes well with the sauteed vegetables.


8oz pasta
1 zucchini sliced (others have cut it up into ribbons. I cut it into half moons. Either way you want the slices to be kinda thin)
1 cup small tomatoes cut in half or quarters (I had pearl tomatoes which are about the size of cherry ones)
2 cloves garlic chopped
2 tbsp olive oil

1/2 cup thick, plain yogurt (greek is best)
1/4 cup grated parm cheese
zest of 1/2 lemon
1/4 tsp each salt and pepper
1 tsp chopped fresh thyme (optional)

Cook pasta in salted water and then drain
sautee the zucchini in a pan with the olive oil until just softened
add garlic for a few minutes
add tomatoes and cook until soft
add thyme right at the end

in a bowl combine yogurt, cheese, salt, pepper and lemon zest
toss pasta, veggies and sauce and serve