Spaghetti with Zucchini, Sundried Tomatoes and Yogurt
Our dietitians' favouriteBy Stefano Faita
- Prep: 30 min
- Cooking: 20 min
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
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it’s made with 100% Canadian quality milk.
LEARN MOREPreparation
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.
Tips
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 |
| Folate: | 146 % |
| Selenium: | 151 % |
| Thiamin: | 89 % |
| Vitamin C: | 56 % |
