I talked about this recipe on Tuesday in my writing post and promised that I would get it to you today.
This was my second attempt at this very simple dish. The first one, at least for me, was way too cheesy and the textures just didn’t work out well. Plus, because the pasta and yogurt and cheese were all white, with only the green spinach for color, I didn’t like the look of it.
So I fooled around with it the other day and this is my version of the dish – it’s super easy and so healthy.
Pasta with Spinach and Greek Yogurt
Fusilli (or any other kind of small pasta you like) – I always buy healthy choice pasta
Greek yogurt (I used low fat and it was perfect)
Salt and pepper to taste
Spinach – baby spinach if you have it, chopped into bite size pieces if you don’t (scissors work best)
Grape tomatoes, cut in half
Zucchini, cut into bite size pieces
Grated parmesan to taste (I use low fat and for this recipe, I’ve found that the store bought grated Parmesan works better – it doesn’t clump like regular parmesan (part of my problem with the first version of this recipe) when it’s heated and surrounded by Greek yogurt
1. Put the pasta on to boil.
2. While the pasta is cooking, chop up spinach, wash it, put it in a colander in your sink
3. Chop tomatoes, add them to the colander in the sink
4. Chop the zucchini, cook (I put them in the microwave with a tiny bit of water for 4 minutes)
5. When pasta is cooked, pour it into the colander over the spinach and tomatoes (this wilts the spinach and warms up the tomatoes)
6. Drain zucchini
7. When everything is drained, place it all (pasta, zucchini, tomatoes, spinach) into a large serving bowl
8. Add Greek yogurt – this is going to depend on how many people you are feeding and how much pasta you’ve cooked, start with a cup and go from there.
9. Add salt and pepper and parmesan to taste. I ended up using a fair bit of pepper and of parmesan but I had a very big bowl of pasta!