Pasta with Tomato and Greek Yogurt Sauce

Jane Bruce

Ingredients

  • 2 Tablespoons  olive oil
  • small yellow onion, diced
  • clove garlic, minced
  • 1 Tablespoon  chopped thyme
  • 1/4 Cup  dry white wine
  • yellow zucchini, diced
  • pint cherry tomatoes, halved
  • 1 Pound  angel hair pasta
  • 1/2 Cup  Greek yogurt
  •   Salt and pepper, to taste
  •   Baby heirloom tomatoes, halved, for garnish

The Greek yogurt in this recipe is taken out of its normal element and used not for breakfast, but for dinner. It adds a subtle tangy flavor to the fresh tomato sauce, and, as you may have guessed, creaminess. Make sure to hold off on adding the yogurt until the very end — it shouldn't be cooked in the sauce, just stirred in, because otherwise the solids will separate.

Click here to see 11 New Ways to Use Greek Yogurt

Directions

Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, and thyme, season with salt and pepper, to taste, and cook, stirring frequently, until the onion is translucent, about 5 minutes. Add the white wine, stirring and scraping up any brown bits in the pan, and reduce until fully evaporated. Next add the zucchini and continue to cook until the zucchini is soft, about 5 minutes. Add the cherry tomatoes, turn the heat to high, and cook until the tomatoes have burst and have released their liquids.

Meanwhile, bring a large pot of salted water to a boil. Cook the angel hair pasta according to package instructions, about 2 minutes. Before draining, reserve 1/4 cup of the pasta liquid and add to the skillet with the onions and tomatoes. Drain the pasta and add it to a large serving bowl. Remove the fresh cherry sauce from the heat and stir in the Greek yogurt. Check seasonings. Toss with the angel hair pasta, garnish with baby heirloom tomatoes, and serve.

Nutrition

Calories per serving:

552 calories

Dietary restrictions:

High Fiber, Low Sodium Vegetarian, Dairy Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:

28%

Servings:

4
  • Fat 11g 17%
  • Carbs 93g 31%
  • Saturated 1g 7%
  • Fiber 6g 22%
  • Sugars 8g
  • Monounsaturated 5g
  • Polyunsaturated 1g
  • Protein 19g 38%
  • Cholesterol 5mg 2%
  • Sodium 36mg 2%
  • Calcium 75mg 8%
  • Magnesium 82mg 21%
  • Potassium 606mg 17%
  • Iron 2mg 12%
  • Zinc 2mg 13%
  • Phosphorus 261mg 37%
  • Vitamin A 86µg 10%
  • Vitamin C 21mg 36%
  • Thiamin (B1) 0mg 11%
  • Riboflavin (B2) 0mg 8%
  • Niacin (B3) 3mg 13%
  • Vitamin B6 0mg 17%
  • Folic Acid (B9) 47µg 12%
  • Vitamin E 2mg 8%
  • Vitamin K 14µg 17%
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