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 43g 66%
  • Carbs 372g 124%
  • Saturated 5g 27%
  • Fiber 22g 90%
  • Sugars 33g
  • Monounsaturated 21g
  • Polyunsaturated 6g
  • Protein 76g 152%
  • Cholesterol 19mg 6%
  • Sodium 144mg 6%
  • Calcium 301mg 30%
  • Magnesium 329mg 82%
  • Potassium 2,424mg 69%
  • Iron 9mg 48%
  • Zinc 8mg 52%
  • Phosphorus 1,042mg 149%
  • Vitamin A 343µg 38%
  • Vitamin C 86mg 143%
  • Thiamin (B1) 1mg 43%
  • Riboflavin (B2) 1mg 33%
  • Niacin (B3) 11mg 53%
  • Vitamin B6 1mg 68%
  • Folic Acid (B9) 189µg 47%
  • Vitamin E 6mg 31%
  • Vitamin K 54µg 68%
Have a question about nutritional data? Let us know.
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