Zucchini "pasta" With Roasted Veggies and Yogurt Sauce

Name: Zucchini "pasta" With Roasted Veggies and Yogurt Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 pot, 4-6 serving(s)
Ingredients: 1 red pepper, cored and quartered; 1 green pepper, cored and quartered; 2 onions, quartered (small); 1 tomatoes, large, sliced; 8 ounces linguine; 3 cups zucchini, coarsely shredded; 4 teaspoons olive oil; 2 garlic cloves, minced; 1/2-3/4 cup plain fat-free yogurt (greek yogurt is best); 1 teaspoon lemon zest; fresh parsley, chopped; extra virgin olive oil, best quality; sea salt; black pepper, freshly ground

Submitted by Raquel Grinnell

"Adapted from Zucchini Pasta dish on Just a Pinch Recipe Club to my taste. This version is vegetarian, but you can easily add any protein like sausage, soy 'sausage' crumbles, bacon, roasted chicken, you name it."

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Ready In:: 40mins
Ingredients:: 14
Yields:: 1 pot
Serves:: 4-6

ingredients

1 red pepper, cored and quartered
1 green pepper, cored and quartered
2 onions, quartered (small)
1 tomatoes, large, sliced
8 ounces linguine
3 cups zucchini, coarsely shredded
4 teaspoons olive oil
2 garlic cloves, minced
¹⁄₂ - ³⁄₄ cup plain fat-free yogurt (greek yogurt is best)
1 teaspoon lemon zest
fresh parsley, chopped
extra virgin olive oil, best quality
sea salt
black pepper, freshly ground

directions

Heat oven to 425. Cover sheet pan with aluminum foil, place sliced peppers, onion and tomato on the pan and drizzle with 2 tablespoons olive oil. Salt and pepper the vegetables and roast in oven for 30 minutes or until browned and soft. Place veggies in a bowl with a cover, or one to which plastic wrap will stick. Cover tightly for 5 minutes and then peel peppers and tomato. Chop into bite sized pieces, cover again and set aside.
Meanwhile, cook linguine in boiling, salted water according to package directions.
In a colander, drain the zucchini, squeezing to remove excess liquid. In a large non-stick skillet, saute zucchini in remaining oil for 2-3 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Remove from heat. Drain linguine; stir into zucchini.
In a large bowl, stir the cooled vegetables and any collected juices with the yogurt, lemon zest, salt and pepper. Add pasta/zucchini to bowl with other ingredients and toss to coat. Add a bit of pasta water to thin sauce if needed. Garnish with chopped parsley and a drizzle of finishing olive oil.

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RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

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