Tonight, we ate magic- magic in the form of pasta and veggies in a light, delicious sauce. Mmm, mmm, good. This is something I threw together randomly, so it is a fairly versatile recipe you can change as you see fit. I imagine it would be good with fish or chicken if you are hip to that stuff; if you try it that way, let me know! This dish was tangy and sweet and good all over; I hope you enjoy it as much as we did.
Half-assed recipe follows:
You will need:
- Whole Wheat Penne
- 1 Oikos Plain Greek Yogurt (Single serving should be enough for 2)
- 1/2 cup Sugar Snap Peas
- 1/2 cup cherry tomatoes, quartered (I used yellow!)
- 1/4 cup dried cranberries
- 1 small/medium red bell pepper, chopped
- 1/2 medium white onion, chopped
- 2 good sized fresh basil leaves, finely chopped
- 1 lemon
- 2 tbsp. Extra Virgin Olive Oil
- 1 tbsp. cayenne powder
- 1/4 cup reserved pasta water
- Black Pepper to taste
- Grated Parmesan Cheese to taste
In a small bowl, mix the yogurt, finely chopped basil, cayenne powder and the juice of your lemon until it is smooth. Add black pepper and Parmesan cheese until it suits your taste, then cover and set aside. If it is going to be a while before you serve, put it in the fridge.
Chop the onion, pepper and tomatoes and toss them into a skillet with the cranberries and olive oil; saute them until slightly tender but still crisp, then strain them and set aside. Boil your penne as directed on its package along with the sugar snap peas. Once it is ready, strain the pasta and peas reserving at least 1/4 cup of the pasta water. Toss the cooked pasta, veggies and yogurt sauce to combine, adding the reserved pasta water as you stir to thin the sauce.
Serve and enjoy!