Summer Veggie Pasta with Yogurt Lemon Sauce

Recipe printed from Jenn's Food Journey, adapted from The College Culinarian

12 oz whole grain penne pasta
1 zucchini, cut lengthwise and then cut into moons
1 cup cherry tomatoes, halved or quartered
2 teaspoons olive oil
1 - 5oz can albacore tuna, drained
2 Tablespoons Greek yogurt
2 Tablespoons grated parmesan cheese
1 Tablespoon lemon juice
1 Tablespoon freshly chopped basil
1 Tablespoons freshly chopped parsley
2 teaspoons freshly snipped chives


Cook pasta according to package directions.  Drain, reserving 1/2 cup of the pasta water.

In a skillet, add the olive oil over medium heat.  Add the tomatoes and zucchini and saute for 3-4 minutes or until the veggies begin to soften.  Remove from heat and pour over pasta.  Add the tuna, yogurt, parmesan and lemon juice, tossing to coat.  Toss in the fresh herbs and season with salt and pepper.  Enjoy!