30 Minute Meal

Pasta with Zucchini, Tomatoes, and a Creamy Lemon-Yogurt Sauce

Its hot.

And our AC stopped working.

And the maintenance man is gone for two days.

Luckily, its been relatively nice out without a lot of humidity, so that we can have windows open and fans on, and not be dying in the heat. Ladybug is tootling around the house in her diaper, and we’ve been to the pool a few times. So while we are a bit on the warm side, we aren’t sweating too badly.

Still. I don’t want to cook. Anything.

I stumbled upon this recipe a while ago, and filed it for future reference. Thank goodness I remembered it! I did have to turn the stove on, but only for like, 15 minutes, and it was well worth it. This is a nice refreshing dish, perfect for sweltering hot days. And apparently its healthy, too! I was smart enough to make enough of this for a good amount of leftovers, so we will all have plenty to eat without heating up the house more than we need to!

I got this recipe from Meet Me in the Kitchen, who got it from Ezra Pound Cake, who in turn actually got it out of a cookbook, Jillian Michaels, “Master Your Metabolism”. Apparently its been passed around quite a lot, and now I am passing it to you!

Pasta with Zucchini, Tomatoes, and a Creamy Lemon-Yogurt Sauce
(serves 4, 303 calories per serving, ish)

8 ounces whole wheat pasta
1/2 cup non-fat plain greek yogurt
1/4 cup grated parmesan cheese
1 tsp grated lemon zest
1/4 tsp salt
1/4 tsp pepper
1 tablespoon olive oil
3 medium zucchini, cut into thin strips (3″ long, 3/4″ wide)
2 garlic cloves, thinly sliced,
1/2 pint cherry or grape tomatoes, sliced horizontally

Cook pasta according to package directions. Remove 1/4 cup of the cooking water before you drain.
In a large bowl, stir together the parmesan, yogurt, lemon zest, and salt and pepper. Set aside.
In a large skillet, heat the olive oil over medium heat.
Add the zucchini and sauté until just wilted, slightly soft and see through.
Add the garlic and saute until fragrant, about 15-30 seconds.
Stir in the tomatoes and cook until soft, about 2 minutes.
Transfer the zucchini mixture to the yogurt mixture, and stir.
Add in the drained, cooked pasta and toss gently to combine.
If needed, you can add in the reserved pasta water to thin out the sauce.
Divide into four bowls and serve.

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