Vegetable Garden Pasta Medley - cooking recipe

Ingredients
    1 small zucchini, cut into julienne strips
    1 pt. cherry tomatoes, cut in half
    1/4 c. sliced pitted ripe olives
    2 cloves garlic, minced
    1/2 tsp. dried oregano
    1/2 tsp. dried basil
    1/4 c. chopped fresh parsley
    1/4 tsp. salt
    1/8 tsp. ground pepper
    1/2 c. plain low-fat yogurt
    1 Tbsp. plus 1 1/2 tsp. olive oil
    6 oz. corkscrew pasta (uncooked)
Preparation
    Combine all ingredients, except pasta, in a large bowl, tossing well.
    Cover; let stand at room temperature.
    Cook pasta according to package directions, omitting salt and fat.
    Drain. Combine pasta and vegetable mixture in a large saucepan.
    Cook over medium heat for 5 minutes, or until thoroughly heated.
    Serve immediately.
    Makes 12 servings.

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