Spaghetti with Zucchini, Sundried Tomatoes and Yogurt

Our dietitians' favourite

By Stefano Faita

  • Prep: 30 min
  • Cooking: 20 min
Yields 6 - 8 servings
spaghetti with zucchini sundried tomatoes and yogurt

Ingredients

  • 1/4 cup (60 mL) olive oil
  • 2 garlic cloves minced
  • 3 zucchini thinly sliced
  • 12 sundried tomatoes cut into pieces
  • 4 tbsp (60 mL) black olives sliced
  • 1 1/3 cup (330 mL) plain yogurt
  • 2 tbsp (30 mL) fresh basil finely chopped
  • 2 tbsp (30 mL) sweet marjoram finely chopped
  • 2 tbsp (30 mL) Italian parsley finely chopped
  • 4 tbsp (60 mL) Canadian Parmesan cheese
  • 1 lb (450 g) whole wheat spaghetti
  • Salt and pepper to taste

Preparation

Heat olive oil in a skillet then gently sauté garlic for 2 minutes. Add zucchini, sundried tomatoes and black olives, sauté for another 4-5 minutes. Set aside.

Mix yogurt, herbs and Parmesan in a small bowl. Set aside.

Boil water in a saucepan and cook spaghetti.

Once pasta is ready, transfer to a serving dish and pour yogurt mixture over it. Add zucchini, sundried tomatoes and olives. Mix well and serve. Season with salt, pepper and Parmesan to taste.

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Nutrition

Nutritional Information

per serving
Energy: 666 Calories
Protein: 23 g
Carbohydrate: 101 g
Fat: 19 g
Fibre: 6.7 g
Sodium: 270 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 25 % / 270 mg
Selenium: 151 %
Folate: 146 %
Thiamin: 89 %
Vitamin C: 56 %