CREAMY YOGURT PASTA SAUCE: SPAGHETTI WITH ZUCCHINI AND SUNDRIED TOMATOES

Name: CREAMY YOGURT PASTA SAUCE: SPAGHETTI WITH ZUCCHINI AND SUNDRIED TOMATOES
Total time: 50 min
Yield: 6 - 8 servings
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

Our dietitians' favourite

By Stefano Faita, embrace the tangy, creamy allure of yogurt pasta sauce, complemented by zucchini, sundried tomatoes, and a sprinkle of herbs. This delightful recipe offers a twist on a classic Italian dish.

Prep: 30 min
Cooking: 20 min

Yields 6 - 8 servings

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Bowl of spaghetti with creamy yogurt sauce, zucchini, and sundried tomatoes

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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.