This is a print preview of "Yogurt Herb sauce Pasta with Julienne Carrot and Zucchini" recipe.

Yogurt Herb sauce Pasta with Julienne Carrot and Zucchini Recipe
by Foodessa

Yogurt Herb sauce Pasta with Julienne Carrot and Zucchini

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

Rating: 4.5/5
Avg. 4.5/5 1 vote
  Italy Italian
  Servings: 2 servings

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 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. Add the pasta and cook for about 5-7 minutes or up to the 'al dente' stage. RESERVE 1/4 cup of the pasta water. Strain the pasta and immediately add the hot pasta onto the sauce base. Pour the reserved water and cover. Wait 5 minutes before tossing the pasta to combine.
  3. . Make the plates by adding some fresh herbs and a generous amount of Parmesan cheese throughout.
  4. . Flavourful wishes from Claudia's kitchen...Foodessa.com