This is a quick and simple pasta recipe that’s light and refreshing. Greek yogurt adds protein and makes a creamy sauce when mixed with the pasta cooking water. Make sure to really salt the pasta cooking water to start building delicious flavor from the get-go. Roasted tomatoes add a burst of flavor in each bite as they melt into the sauce. Oregano leaves adds freshness, but parsley would make a great substitute if you have it on hand. Swap regular pasta for a whole-grain option such as kamut, farro, or whole wheat. Or opt to make it gluten-free with brown rice, chickpea, or lentil pasta.

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Credit: Jennifer Causey

Recipe Summary

hands-on:
10 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Toss together tomatoes, oil, and 1/2 teaspoon of the salt in a bowl. Arrange tomatoes in an even layer on a rimmed baking sheet; roast in preheated oven until tomatoes burst, 25 to 30 minutes, stirring halfway through cook time.

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  • Meanwhile, bring a large stockpot of salted water to a boil over high. Add pasta; prepare according to package directions. Drain pasta, reserving 1/3 cup cooking water. Set aside.

  • Stir together yogurt, garlic, pepper, reserved cooking water, and remaining 3/4 teaspoon salt in a large heatproof bowl until smooth. Add pasta and roasted tomatoes; gently toss to mix.

  • Spoon pasta evenly into 4 bowls; garnish with oregano. Serve warm or at room temperature.

Nutrition Facts

313 calories; protein 12g; carbohydrates 51g; fiber 6g; fat 10g; saturated fat 3g; cholesterol 9mg; sugars 8g; sodium 730mg.
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