Jennifer Causey
Hands-On Time
10 Mins
Total Time
35 Mins
Yield
Serves 4

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

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Ratings & Reviews

/5
Reviews
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