Lemon Yogurt Pasta with Zucchini and Summer Squash

Sometimes I have an idea for a recipe that completely fails. And sometimes, I have one that turns out fabulous! This would be the latter:

Lemon Yogurt Pasta with Zucchini and Summer Squash…I’m hungry just reminiscing about it. It was so tasty and just screamed summer!

When I cook, I usually at least loosely follow a recipe. I’m not one to just whip something together very often. When I do experiment and my recipe isn’t a complete failure, I’m very happy. And when my first bite makes me think, “this is really good” and my second bite makes me think, “really, this is seriously delicious” I’m ecstatic!

Have I made you want to try this out yet? If not, I might mention that it’s super easy and quick! The most time consuming part is roasting the veggies, otherwise it’s just a little chopping, grating, and stirring. You won’t regret the 25 minutes you spend making this!

First, preheat your oven to 425 and slice your zucchini and summer squash.

Transfer the zucchini and summer squash to an oiled baking pan and roast for about 15 minutes, flipping halfway through.

In the meantime, cook your pasta according to pasta directions and grate your parmesan. When the pasta is done, reserve a tablespoon or two of pasta water for the sauce. Also slice up your chicken sausage and cook on an oiled pan over medium high heat for about 5 minutes, stirring occasionally.

When the vegetables are almost done roasting, you can begin making your sauce. In a deep sautee pan, heat 1 tbsp of butter over medium low heat.  Add the minced garlic and stir with a wooden spoon for about a minute. Reduce the heat to low and add the lemon juice, yogurt, and parmesan cheese. Stir for a minute or two until the sauce is smooth, then add salt and pepper to taste.

When the pasta is done, add one tablespoon of pasta water to the sauce, and then add the cooked pasta, followed by the sausage and veggies. Stir to combine.

Enjoy!

Lemon Yogurt Pasta with Zucchini and Summer Squash

Serves 2.

Ingredients:

  • 2 small zucchini
  • 1 summer squash
  • 2 cups uncooked whole wheat penne pasta, cooked
  • 1 tbsp pasta water
  • 1 tbsp butter
  • 2 cloves of garlic, minced
  • 1/2 cup plain greek yogurt
  • juice of 1 lemon
  • 1/4 cup parmesan cheese, grated
  • salt and pepper to taste
  • 2 links of chicken sausage (I used apple flavored), optional – can omit for a vegetarian meal

Directions:

  1. Preheat oven to 425. slice your zucchini and summer squash into approx. 1/4 inch thick slices.
  2. Transfer the zucchini and summer squash to an oiled baking pan and roast for about 15 minutes, flipping halfway through.
  3. In the meantime, cook your pasta according to pasta directions and grate your parmesan. When the pasta is done, reserve a tablespoon or two of pasta water for the sauce.
  4. Also slice up your chicken sausage and cook on an oiled pan over medium high heat for about 5 minutes, stirring occasionally.
  5. When the vegetables are almost done roasting, you can begin making your sauce. In a deep sautee pan, heat 1 tbsp of butter over medium low heat.  Once melted, add the minced garlic and stir with a wooden spoon for about a minute. Reduce the heat to low and add the lemon juice, yogurt, and parmesan cheese. Stir for a minute or two until the sauce is smooth, then add salt and pepper to taste.
  6. When the pasta is done, add one tablespoon of pasta water to the sauce (if needed) in order to thin it out a bit.
  7. Add the cooked pasta to the sauce, followed by the sausage and veggies. Stir to combine.
  8. Enjoy!
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16 Responses to Lemon Yogurt Pasta with Zucchini and Summer Squash

  1. This looks so good! I’m definitely trying this even without the pasta just the chicken and veggies themselves look amazing!
    Danielle @ Clean Food Creative Fitness recently posted..Confetti Mushroom BurgersMy Profile

  2. zucchini squash in the summer is a must! Best time of the year to cook them.
    Alex @ therunwithin recently posted..A Trunk of GemsMy Profile

  3. Seriously?? This looks so good and easy! And I have all of these ingredients in my house at all times (aside from right now when I’m living in two places at once). But as soon as I get life figured out, this is getting made!

    • Caroline says:

      That’s one of the best parts – it’s a great default recipe for when you don’t know what to cook because you likely have most of the ingredients for this!

  4. Between all of the cheese and fresh veggies, this one looks like such a winner!
    Faith @ For the Health of It recently posted..Urban Flats ComaMy Profile

  5. this dish looks and sounds delicious!

  6. that looks amazing! I have never used yogurt to make a creamier sauce before…good idea
    Alysia @ Slim Sanity recently posted..planking it outMy Profile

  7. Min says:

    Love it! Tons of zucchini and 1 big container of Greek yogurt in the fridge right now. The only ingredient missing is sausage. No prob! I’ll just add some chicken! Good work! :) .
    Min recently posted..Recap of My NYC TripMy Profile

  8. I’ve been loving summer squash lately! It’s such a versatile vegetable, and it cooks so quickly, making it perfect for a weeknight meal. :) This pasta looks fantastic! I’ve always been weary about incorporating Greek yogurt into hot dishes, out of fear it will curdle, so I’m glad to know it works here!
    Sara @ Nourish and Flourish recently posted..Marvelous Monday: Pumpkin-Coconut Protein Bars and Nut Butter FindsMy Profile

    • Caroline says:

      I used to be afraid of the whole curdling too, but ever since I started cooking with greek yogurt more often, I really haven’t had any problems.

  9. Kailey says:

    I love that you managed to turn a “comfort” creamy sauce type meal and make it healthier!!
    Kailey recently posted..To Run Like A RunnerMy Profile

  10. ok i am on both a zucchini/squash AND pasta kick. this looks so fantastic and right down my alley. making soon – pinned!
    Sara @my less serious life recently posted..my less serious birthday!My Profile

  11. Pingback: Midday Snacks

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