This lovely little pasta dish may look like so many before it, but it's different, trust me. This recipe is full of flavor and deliciousness and was totally thought up by The College Culinarian.
I love Katie's site, I've said this before. The girl has imagination in the kitchen (and her posts are hilarious, by the way)... imagination and no fear. It's a fantastic combination. A combination that not only comes up with some interesting and delicious meals, but also some handy little tips like how to make a tortilla bowl in the microwave. Pretty fantastic if you ask me :)
Anyway, this was a fantastic pasta dish. Simple and tasty and it utilizes two vegetables that are amazing this time of year. You can always add other vegetables if you want, but I like what was used in the original recipe so I decided to stay true to it. Delicious!
Summer Veggie Pasta with Yogurt Lemon Sauce
Adapted from The College Culinarian
12 oz whole grain penne pasta
1 zucchini, cut lengthwise and then cut into moons
1 cup cherry tomatoes, halved or quartered
2 teaspoons olive oil
1 - 5oz can albacore tuna, drained
2 Tablespoons Greek yogurt
2 Tablespoons grated parmesan cheese
1 Tablespoon lemon juice
1 Tablespoon freshly chopped basil
1 Tablespoons freshly chopped parsley
2 teaspoons freshly snipped chives
Cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water.
In a skillet, add the olive oil over medium heat. Add the tomatoes and zucchini and saute for 3-4 minutes or until the veggies begin to soften. Remove from heat and pour over pasta. Add the tuna, yogurt, parmesan and lemon juice, tossing to coat. Toss in the fresh herbs and season with salt and pepper. Use any reserved pasta water if the pasta is too dry. Enjoy!
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