Tuesday, July 1, 2008

Vegetable Garden Pasta

Bedfellow #4

Vegetable Garden Pasta

Use this as a side dish to any meat course or as a stand alone main course.

1 small zucchini, cut into julienne strips
1 pint cherry tomatoes, halved
1/4 c. sliced pitted olives
2 cloves garlic, minced
1/2 t. dried oregano
1/2 t. dried basil
1/4 c. chopped fresh parsley
1/4 t. salt
1/8 t. coarsely ground pepper
1/2 c. plain low-fat yogurt
1 T. plus 1 1/2 t. olive oil
6 ounces corkscrew past, uncooked

Combine all ingredients except pasta in a large bowl, tossing well.
Cover and let stand at room temperature 1 hour.

Cook pasta according to package directions, omitting salt and fat, drain. Combine pasta and vegetable mixture in a large saucepan. Cook over medium heat 5 minutes or until thoroughly heated. Serve immediately. Yield: 12 servings. (86 calories per 1 cup serving)

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