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.

Prep Time

15 Minutes

Cook Time

20 Minutes

Serves

4 People

Catelli Ancient Grains Rotini View Pasta

Vegetarian

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.

Ingredients

1 pkg (340 g)CatelliÂ® Ancient Grains Rotini
olive oil 2 tbsp (30 mL)
red onion, sliced 1
red pepper, chopped 1
chopped zucchini 1 cup (250 mL)
cloves garlic, minced 2
each salt and freshly ground pepper 1/2 tsp (2 mL)
tomato paste 1 tbsp (15 mL)
broccoli florets 2 cups (500 mL)
baby spinach 2 cups (500 mL)
tomato passata 1 1/2 cups (375 mL)
plain 2% Greek yogurt 1/2 cup (125 mL)

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