8 ounces whole wheat pasta Ronzoni Smart Taste
4 small zucchini - cut into thin strips (about 2-3” long and 1“ wide)
4 garlic cloves - minced
3 Roma tomatoes - sliced
½ a small red onion - chopped
½ cup nonfat plain Greek yogurt
¼ cup grated Parmesan cheese
1 teaspoon grated lemon zest
Juice from one lemon
1 teaspoon salt
½ teaspoon ground black pepper
- Preheat grill to high heat.
- Lightly mist tomato and zucchini slices with an olive oil mister, sprinkle with salt and pepper and brush with the minced garlic. Place veggies on the grill, and cook until grill lines form (about 2 minutes per side), and then set aside.
- Prepare pasta according to package directions, and reserve some of the cooking water.
- Meanwhile, in a large bowl, stir together the yogurt, Parmesan, onions, lemon zest, lemon juice, and salt and pepper.
- Transfer the pasta mixture to the yogurt mixture, and toss to combine.
- Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. Gently toss in the grilled zucchini and tomatoes, and combine.
- Divide evenly among four bowls and serve.
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