Pasta With Basil-Yogurt Sauce, Peas And Zucchini
Yogurt in pasta sauce may be unexpected but it imparts a nice creaminess — and a bit of a tang — missing in more heavy, traditional dairy-based sauces. In Morocco, fresh peas were abundant. As I like to load up with a lot of green vegetables whenever possible, adding zucchini and spinach to this dish felt exactly right. Serving with extra Parmesan cheese is a must.
Sauce
1 cup plain yogurt
3 tablespoons olive oil
1/2 cup fresh basil, packed
2 cloves garlic, chopped
1/4 cup grated Parmesan cheese, plus more for serving
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
Pasta
3 cups dried orecchiette pasta
3 tablespoons olive oil
1 red onion, finely chopped
2 medium-sized zucchini, thinly sliced and quartered
2 cups fresh or frozen peas
2 to 3 cups spinach, coarsely chopped
In a food processor, combine the yogurt, olive oil, basil, garlic, Parmesan cheese, lemon zest, salt and pepper. Process until all the ingredients are thoroughly mixed. Taste and adjust seasonings. Set aside.
Cook the pasta according to the package directions.
In a large frying pan, heat the olive oil. Add the onion and sauté until it is soft and translucent, about 5 to 7 minutes. Add the zucchini and cook about 5 minutes, then add the peas and spinach. Cook the vegetables until they are wilted and cooked through, about 2 to 3 minutes.
Add the pasta to the vegetables and stir to combine. Pour into a large bowl and add the yogurt sauce, tossing and stirring to coat well. Serve pasta with a dusting of Parmesan cheese.
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