Penne and Zucchini

Penne and Zucchini

Penne and Zucchini

Oh yum. This recipe is from the June 2012 issue of “Vegetarian Times.” I altered the recipe below a bit to make it slightly healthier. I really loved this recipe. It was a different taste than a traditional red pasta sauce or white sauce. The greek yogurt was almost cheesy as a sauce solution. In any case, this was a pasta dish that was definitely healthier and really didn’t feel like it. By that I mean that I didn’t feel like I’d made a compromise in taste to have a healthier dish. I really loved the penne with this recipe, but you could use whatever kind of pasta you want. We didn’t have enough penne for dinner so we used a mixture of penne and rotini.

Penne and Zucchini
8 oz. multigrain penne pasta
2/3 cup lowfat greek yogurt
2 tablespoons olive oil
1 large sweet onion, thinly sliced
2 medium zucchini, halved and thinly sliced into half-rounds
2 cloves garlic, minced
3 cups baby arugula
1/3 cup shredded provolone cheese, optional

1. Using the directions on the package, cook the penne. Drain, reserving 1/3 cup of the pasta water.
2. Whisk together the yogurt and the pasta water in a small bowl and set aside.
3. Heat the oil in a skillet on medium-high heat.
4. Add onion and saute 5 minutes.
5. Reduce the heat to medium and add the zucchini half-rounds and the garlic. Season with salt and pepper, to taste.
6. Cook till the zucchini is tender.
7. Add arugula, stir, cover and cook till arugula is just wilted.
8. Add the yogurt mixture to the arugula mixture and cook 1 minute or till hot but not boiling.
9. Serve the yogurt zucchini sauce over the penne, and sprinkle with provolone, if desired.


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