Rotini with Vegetable Medley in Greek Yogurt Rose Sauce
Greek yogurt adds protein and rich creamy flavour to this vegetable-packed weeknight pasta.
Tips | Garnish with toasted pine nuts for a gourmet flare. |
Passata is a crushed and strained tomato product that can be found in the aisle with the canned tomatoes or tomato sauces. | |
Omit yogurt for a dairy-free dinner. |

Cooking Steps
Step 1 
Heat oil in a large skillet set over medium heat. Sauté onion, red pepper, zucchini, garlic, salt and pepper for 5 minutes or until tender-crisp. Stir in tomato paste; cook for 1 minute.

Step 2 
Meanwhile, cook rotini according to package directions. Add broccoli florets in last 2 minutes of cooking time; drain well. Stir into skillet with spinach and passata; toss until heated through. Remove from heat and let stand for 5 minutes; stir in yogurt.
