Pasta with mixed vegetables and yogurt

casaveneracion.com Pasta with mixed vegetables and yogurt

The vegetables are cooked in butter, yogurt is poured in to create a creamy sauce then cooked pasta is added and everything is tossed together. The dish is garnished with chopped parsley and toasted nuts. So tasty. I know that Sam loved it because she finished everything in that bowl in a very short time.

The obvious question: what vegetables are ideal for a pasta dish like this? Ones that retain their shape and remain lightly crisp after pan frying. Not leafy vegetables, for sure. I chose zucchini, cauliflower and bell peppers.

Recipe: Pasta with mixed vegetables and yogurt

Ingredients

  • 2 tbsps. of butter
  • 1/4 c. of diced bell pepper
  • 1/4 c. of diced zucchini
  • 1/4 c. of cauliflower florets
  • salt and pepper, to taste
  • 2 tbsps. of chopped onion
  • 1/2 tsp. of minced garlic
  • 1/2 c. of plain yogurt
  • 3/4 to 1 c. of cooked pasta
  • chopped parsley and roasted nuts, to garnish

Instructions

  1. Heat the butter in a pan. Add the bell pepper, zucchini and cauliflower florets. Sprinkle with salt and pepper. Cook over medium heat, stirring occasionally, for about three minutes.
  2. Add the onion and garlic and cook, stirring often, for another half a minute.
  3. Pour in the yogurt. Stir. Taste and add more salt and pepper, as needed.
  4. When the sauce is simmering, add the cooked pasta. Cook, tossing, until the pasta is heated through and has soaked up the sauce.
  5. Sprinkle with parsley and nuts before serving.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 1

casaveneracion.com Pasta with mixed vegetables and yogurt


Connie Veneracion

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

You may also like...

Not So Fine Print

Author Cooks Privacy & TOS Disclaimer E-mail

Except for quotes, public domain videos, stock images and screen grabs, all text and photos © Connie, Speedy, Sam & Alex Veneracion. ALL RIGHTS RESERVED. No reproduction without prior written permission.

Commenting Guidelines

1. Read the post in full before asking questions.

2. Stay on topic; this is not a general Q&A forum.

3. You are free to substitute ingredients or vary the cooking procedure. However, I cannot assure that your intended substitution or variation will work.

4. DO NOT COPY anything from my blog to your blog (or on social networks) in the guise of "sharing" them. That's not sharing; that's stealing content. Read the copyright notice above. If you want to share this page, LINK TO IT. Social network sharing buttons are provided right after each post.

5. Inane comments aimed at self-promotion will be deleted and the commenter will be blacklisted.

6 Responses

  1. Beatrize says:

    Learning to appreciate plain yogurt more, we’ve been using it in lieu of mayonnaise. Thanks for this recipe, Ms. Connie, am eager to try it soon!

  2. Chi says:

    I’ve made your crumbled Hungarian sausage and yogurt pasta several times and I must say, yogurt has just that right combination of sweet and sour!
    Also thinking of more ways to use yogurt –the most likely one is as substitute for cream… :-).

    Will try the above recipe very soon. :-) Thanks, Ms. Connie!

  3. Chi says:

    I’ve made your crumbled Hungarian sausage and yogurt pasta several times and I must say, yogurt has just that right combination of sweet and sour!
    Also thinking of more ways to use yogurt –the most likely one is as substitute for cream… :-).

    Will try the above recipe very soon. :-) Thanks, Ms. Connie!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>