Zucchini "pasta" With Roasted Veggies And Yogurt Sauce
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
- 1 red pepper, cored and quartered
- 1 green pepper, cored and quartered
- 2 onions, quartered (small)
- 1 tomato, large, sliced
- 8 ounces linguine
- 3 cups zucchini, coarsely shredded
- 4 teaspoons olive oil
- 2 garlic cloves, minced
- 1/2-3/4 cup plain fat-free yogurt (greek yogurt is best)
- 1 teaspoon lemon zest
- fresh parsley, chopped
- extra virgin olive oil, best quality
- sea salt
- black pepper, freshly ground
Recipe
- 1 heat oven to 425. cover sheet pan with aluminum foil, place sliced peppers, onion and tomato on the pan and drizzle with 2 tablespoons olive oil. salt and pepper the vegetables and roast in oven for 30 minutes or until browned and soft. place veggies in a bowl with a cover, or one to which plastic wrap will stick. cover tightly for 5 minutes and then peel peppers and tomato. chop into bite sized pieces, cover again and set aside.
- 2 meanwhile, cook linguine in boiling, salted water according to package directions.
- 3 in a colander, drain the zucchini, squeezing to remove excess liquid. in a large non-stick skillet, saute zucchini in remaining oil for 2-3 minutes. add garlic; saute 1-2 minutes longer or until zucchini is tender. remove from heat. drain linguine; stir into zucchini.
- 4 in a large bowl, stir the cooled vegetables and any collected juices with the yogurt, lemon zest, salt and pepper. add pasta/zucchini to bowl with other ingredients and toss to coat. add a bit of pasta water to thin sauce if needed. garnish with chopped parsley and a drizzle of finishing olive oil.
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