Alexander and I are working on our herb garden. We bought seed packets and a seedling starter kit. For some reason though I could not find mint seeds. I went to two different Home Depots and a garden store upstate and no one had mint. Then luckily on our excursion to the farm with my Mom upstate we found a small mint plant.

Lucky us we didn’t have to wait several weeks for it to grow from seed before using it.

I knew the recipe that would be perfect for our new mint. My mom has been making this pasta dish for us for years. I love it and just made it for the first time changing things around to make it healthier. Most important change was to switch the plain full fat yogurt my mom used to a no fat Greek Yogurt. I cut down the olive oil from 1/4 cup to 1 tablespoon, and switched a couple other things.

It was just as good as my mom’s. Enjoy!

Avec Amour, Victoria and Alexander

Greek Yogurt Zucchini Rotini

 Yield 4 Servings

8 oz Rotini

2 Zucchinis, large sliced in 1/4″ rounds

1 Onion, large diced (1 1/3 Cups)

1 Tablespoon Olive Oil

1 Can Diced Tomatoes (14.5 oz)

2 Tablespoons Fresh Mint 

2 Tablespoons Fresh Dill

3/4 Cups No Fat Greek Yogurt

3 oz Feta Cheese, crumbled

1. Cook rotini in a large pot with salted water, reserve 1/4 cup of the pasta cooking liquid, drain and rinse under cold water. Set aside.

2. Layer mint leaves in a stack and slice thin slivers,

and snip dill with scissors.

3. In a large saucepan sauté onions until light golden,

add zucchini

and reserved pasta cooking liquid and cook over medium heat for 5 minutes until zucchini is tender.

4. Add tomatoes, mint and dill. Cover pan and simmer for 15 minutes.

5. Add yogurt

and cook another 5 minutes uncovered.

6. Serve over rotini and sprinkle with crumbled feta.

This dish is very good served cold as well, so if by a miracle you have any leftovers save them for lunch the next day and eat straight from the refrigerator. Add a dollop of Greek yogurt on top of each serving either hot or cold to make it a little more decadent. I removed the salt from the recipe except for the salt from the pasta cooking liquid, so if you are not too concerned with extra salt in your diet a nice sprinkle of Kosher salt just before serving may be to your liking.

Print

Yum

Greek Yogurt Zucchini Rotini From Alexandersmom.com

Ingredients

• 8 oz Rotini
• 2 Zucchinis, large sliced in 1/4" rounds
• 1 Onion, large diced (1 1/3 Cups)
• 1 Tablespoon Olive Oil
• 1 Can Diced Tomatoes (14.5 oz)
• 2 Tablespoons Fresh Mint
• 2 Tablespoons Fresh Dill
• 3/4 Cup No Fat Greek Yogurt
• 3 oz Feta Cheese, crumbled

Instructions

1. Cook rotini in a large pot with salted water, reserve 1/4 cup of the pasta cooking liquid, drain and rinse under cold water. Set aside.
2. Layer mint leaves in a stack and slice thin slivers, and snip dill with scissors.
3. In a large saucepan sauté onions until light golden, add zucchini and reserved pasta cooking liquid and cook over medium heat for 5 minutes until zucchini is tender.
4. Add tomatoes, mint and dill. Cover pan and simmer for 15 minutes.
5. Add yogurt and cook another 5 minutes uncovered.
6. Serve over rotini and sprinkle with crumbled feta.

Notes

This dish is very good served cold as well, so if by a miracle you have any leftovers save them for lunch the next day and eat straight from the refrigerator. Add a dollop of Greek yogurt on top of each serving either hot or cold to make it a little more decadent. I removed the salt from the recipe, except for the salt from the pasta cooking liquid, so if you are not too concerned with extra salt in your diet, a nice sprinkle of Kosher salt just before serving may be to your liking.

©2016 Alexandersmom.com. All Rights Reserved.

0.1

https://www.alexandersmom.com/2016/03/18/greek-yoghurt-zucchini-rotini/