There are dozens and more pasta dishes. Have you tried one with tomato yogurt sauce?
Pasta con Verdure e
Salsa di Yogurt al Pomodoro (Italian)
Serves 4
Substitute or add other vegetables
3 or more sliced garlic cloves
pinch or two of red pepper flakes
2 Tbs. (30 ml) olive oil
6 chopped organic tomatoes
1/4 cup (50 g) minced basil
1/2 cup (120 ml) (dairy-free) organic each: plain yogurt and chicken broth
1 cup (200 g) (dairy-free) Parmesan cheese
1 small organic head of broccoli, cut into florets
1 medium organic zucchini, cut into half moons
1 cup (200 g) organic frozen peas
(gluten-free) penne or favorite pasta
1. Sauté the garlic and red pepper flakes in oil for 2 minutes.
2. Add tomatoes and bring to a boil. Cook on medium-high heat until thickened, about 8 minutes.
3. Sir in the basil.
4. In a different saucepan, combine the yogurt and broth.
5. Simmer about 10 minutes.
6. Whisk in the cheese to make a sauce.
7. Stir the sauce into the tomato sauce. Keep warm.
8. Bring a pan of salted water to a boil.
9. Add broccoli and zucchini. Cook 5 minutes.
10. Add the peas and cook a minute.
11. Use a slotted spoon to transfer the vegetables to the tomato-cream sauce.
12. Cook the pasta as directed on the package.
13. Toss the cooked pasta with the vegetables and sauce.
14. Serve with additional cheese on top with a mixed salad, (gluten-free) French bread.
P.S. Glass of red wine would be nice, also.
-modified "My Magazine" July 2017
