*Pasta with Courgettes, Tomatoes and Lemon Cream*
Serves 4
This recipe serves four but is very easily reduced to feed less if you wish. Low in fat and high in vitamins. Who knew low fat could be so delicious! 8 ounces of whole wheat spaghetti 125ml of low fat Greek Yoghurt (1/4 cup) 50g of finely grated Parmesan cheese (1/4 cup) 1 tsp finely grated lemon zest 1/4 tsp fine sea salt 1/4 tsp freshly ground black pepper 1 TBS olive oil 3 medium courgettes, cut into thin ribbons, each about 3 inches long and 1/4 inch thick 2 tsp garlic paste 1 small punnet of cherry tomatoes, halved (about 1 cup) Freshly grated Parmesan for topping finished dish,if desired
Bring a large pot of lightly salted water to the boil. Add the spaghetti and cook al dente, according to the package directions. Whisk together the yoghurt, cheese and lemon zest. Set aside. Heat the oil in a large deep skillet. Add the courgette ribbons and cook, gently stirring occasionally until they are just wilted. Push to one side and add the garlic. As soon as you can smell it, add the tomatoes and cook , stirring for several minutes, just until they begin to soften. Mix together with the courgettes. Stir in the yoghurt mixture. Drain the pasta, reserving several tablespoons of the cooking liquid. Add the drained pasta to the pan with the courgettes and tomatoes. Toss gently to combine. Add the pasta liquid a tablespoon at a time, if necessary to thin the sauce to your desired consistency. Divide amongst four heated pasta bowls. Top with some freshly grated Parmesan, if desired, and serve immediately. |
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