Healthy Food Recipes: Italian Summer Pasta

Prep Time: 20 minutes

Cook Time: 25 minutes

Additional Time: 10 minutes

Total Time: 55 minutes

Servings: 4-6

Ingredients:

• 1 lb (450g) whole wheat or gluten-free pasta (such as penne or fusilli)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 pint (500g) cherry or grape tomatoes, halved
• 1 cup (150g) fresh basil leaves, chopped
• 1/2 cup (120ml) low-fat or non-fat Greek yogurt
• 1/4 cup (60ml) freshly squeezed lemon juice
• 2 tbsp capers, drained
• 1/4 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1/2 cup (50g) grated Parmesan cheese (optional)

Steps to Cook:

1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.

3. Add the halved tomatoes to the skillet and cook for 3-5 minutes, or until the tomatoes start to release their juices and soften slightly.

4. Remove the skillet from heat and stir in the cooked pasta, chopped basil, Greek yogurt, lemon juice, capers, and red pepper flakes (if using). Season with salt and black pepper to taste.

5. Toss the pasta mixture gently to coat everything evenly. If desired, sprinkle the Parmesan cheese over the top.

6. Let the pasta sit for 5-10 minutes to allow the flavors to meld.

Cook’s Note:

• For a creamier texture, you can use full-fat Greek yogurt instead of low-fat or non-fat.
• If you prefer a heartier dish, you can add grilled chicken or shrimp.
• To make this recipe vegan, omit the Parmesan cheese and use a plant-based yogurt instead of Greek yogurt.
• Adjust the amount of red pepper flakes to your desired level of spiciness.
• This dish can be served warm or at room temperature, making it a perfect choice for summer gatherings.

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