Monday, October 15, 2012

Lemon Yogurt Pasta

This pasta recipe is easy, quick, and delicious. In my opinion, this is an ideal weeknight dinner! I'm sure you're not surprised that another of my Fall recipes is comfort food. Should I apologize for more warm, filling, carby goodness? I just CAN'T. My job is to keep you full, satisfied and warm this Fall. Salads to come next Spring, that I can promise. So...let's get started. This dish is DELICIOUS (and Pinterest inspired with a few of my own little twists)!

Lemon Yogurt Pasta
Cook a box of whole wheat pasta (I prefer spaghetti for this particular recipe) al dente (7-9 minutes).

Saute 2 cups of spinach and 2 chopped tomatoes in olive oil, 2 tablespoons of lemon juice and 2 minced garlic cloves. Saute on medium heat until spinach is wilted, roughly 10-12 minutes. 

In a small bowl, mix together 1/2 a cup of Greek yogurt, 1 tablespoon of olive oil, the juice of one lemon, 2 teaspoons of grated lemon zest and 1/2 a cup of shredded parmesan cheese, 2 teaspoons of garlic powder, 1 teaspoon of salt and black pepper to taste.

Add drained pasta to vegetables and coat well with the oil, spinach and tomatoes. Mix lemon yogurt sauce into warm pan with pasta and vegetables and toss until well coated. 

See how easy this is? It's even amazing leftover...and you know what that means! Middle of the week packed lunch with flair! How is that to get through this week's Hump Day? 
How was your weekend? Mine was wonderful, full of time outdoors with my family, delicious food and good coffee. Please let me know if you find time to make this recipe and if so, what you think. Did you like it just as it was? Or make any changes to yours that completed the dish for your specific palate?
I hope everyone is well. I'm shocked at how quickly this month has flown by so far! We have a special wedding this weekend for my husbands baby sister. So exciting! What are you looking forward to, currently? I would love to know. 

Until we meet again, have a happy week! 

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