Vegetable Garden Pasta Medley - cooking recipe
Ingredients
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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
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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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