Food Pasta With Garlicky Yogurt Sauce And Roasted Cherry Tomatoes 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. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on January 2, 2020 Print Share Share Tweet Pin Email Pasta With Garlicky Yogurt Sauce And Roasted Cherry Tomatoes. Photo: Jennifer Causey Hands On Time: 10 mins Total Time: 35 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 2 pints heirloom cherry tomatoes 1 tablespoon olive oil 1 ¼ 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 Directions 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. Print Nutrition Facts (per serving) 313 Calories 10g Fat 51g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 313 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 15% Cholesterol 9mg 3% Sodium 730mg 32% Total Carbohydrate 51g 19% Total Sugars 8g Protein 12g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.