Yogurt Herb sauce Pasta with Julienne Carrot and Zucchini Recipe

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For a dedicated post on several lightened pasta dishes:
https://www.foodessa.com/2019/06/light-pasta-dish-pleasures.html

Servings: 2 servings
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Ingredients

  • . > (American measures) <
  • . SAUCE BASE:
  • . 1/2 cup plain 'Greek-style' yogurt
  • . 2 Tbsps. 'pesto style' herb paste
  • . 2 Tbsps. e.v. Olive oil
  • . 1/2 tsp. sea salt
  • . 1/2 tsp. granulated garlic powder
  • . 1/4 tsp. each dried herbs: basil, marjoram
  • . 20 black olives of choice, pitted, halved
  • . Note: vegetables below are julienned or spiralized with appropriate peeler. Core was not used:
  • . 2 medium zucchini
  • . 1 medium carrot
  • . BOILING WATER POT:
  • . 1 tsp. sea salt
  • . 4 slices of sun-dried tomato, thinly sliced
  • . 1/2 lb. (250g) dry Linguini pasta
  • .
  • . garnish: fresh herbs and Parmesan cheese, grated

Directions

  1. . SAUCE BASE: Place ALL ingredients (except vegetables) to combine in a large bowl. Set aside.
  2. . BOILING WATER POT: Prepare a large pot of boiling water. Add the sun-dried tomato slices and sea salt.
  3. . Add the pasta and cook for about 5-7 minutes or up to the 'al dente' stage. Close the heat and mix in the prepared vegetables for one minute.
  4. . RESERVE 1/4 cup of the pasta water. Strain the pasta and vegetables. Then, immediately add the hot pasta onto the sauce base. Pour the reserved water and cover. Wait 5 minutes before tossing the pasta to combine.
  5. . Make the plates by adding some fresh herbs and a generous amount of Parmesan cheese throughout.
  6. . Flavourful wishes from Claudia's kitchen...Foodessa.com

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