Zucchini "pasta" With Roasted Veggies and Yogurt Sauce
- Ready In:
- 1 red pepper, cored and quartered
- 1 green pepper, cored and quartered
- 2 onions, quartered (small)
- 1 tomatoes, 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
- 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.
- Meanwhile, cook linguine in boiling, salted water according to package directions.
- 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.
- 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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RECIPE SUBMITTED BY
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"