Hope everyone had a wonderful Christmas and New Year's! Can you believe it's 2012 already? Wow... time truly does fly when you are having fun, doesn't it? Heck, it flies even when you aren't!!
This was a little concoction I came up with one night while trying to use up the last of the sweet peppers and the yogurt I had in the fridge. It wasn't the best thing I've ever created, but it was tasty. It had a bit of a tang that didn't feel 100% right, but I chalk that up to using lemon and Greek yogurt as my base for the sauce. Yep, that's right.. yogurt - creamy and yet healthy all at the same time. And there is nothing wrong with that!
***Don't forget - tomorrow is the last day to enter to win some amazing vanilla beans. Click HERE for all the details - Good luck!***
Pasta with Creamy Sweet Pepper Sauce
Created by Jenn's Food Journey
13oz whole grain penne
1 Tablespoon lemon juice
3/4 Tablespoons dried parsley
1 teaspoon dried basil
2 teaspoons dried oregano
1 garlic clover, quartered
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons parmesan cheese
2 large red sweet peppers, roughly chopped (I used one red and one yellow)
5 Tablespoons (5.3oz container) Greek yogurt
1 5oz can Albacore tuna, drained
Cook pasta according to package directions; drain. Return to pot or place in a large bowl.
In a bowl of a food processor, add all the remaining ingredients except the tuna. Process until smooth. Add the mixture and tuna to the pasta and toss to combine. Serve warm. Enjoy!
One Year Ago: Simple Baked Fish with Rosemary Aioli
Two Years Ago: Lasagna