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.
2 pints heirloom cherry tomatoes
1 tablespoon olive oil
1¼ teaspoons fine sea salt, divided
8 ounces brown rice pasta, whole-wheat pasta, kamut pasta, or farro pasta
1 cup plain whole-milk Greek yogurt
1 clove garlic, grated
⅛ teaspoon black pepper
fresh oregano leaves
Sat fat 3g
How to Make It
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.
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.
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