Pasta with Tomato and Greek Yogurt Sauce

Pasta with Tomato and Greek Yogurt Sauce
Staff Writer

Jane Bruce

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

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

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.

Nutritional Facts

Total Fat
14g
20%
Sugar
12g
13%
Saturated Fat
3g
13%
Cholesterol
4mg
1%
Carbohydrate, by difference
24g
18%
Protein
5g
11%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
83mg
8%
Choline, total
4mg
1%
Fiber, total dietary
3g
12%
Folate, total
2µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
3mg
1%
Niacin
1mg
7%
Phosphorus, P
35mg
5%
Selenium, Se
2µg
4%
Sodium, Na
594mg
40%
Water
112g
4%

Pasta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pasta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients.Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Pasta Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.