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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.
 
Vegetarian
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Prep time
icon-clock-115 Min
Cook time
icon-cooking-120 Min
Serves
icon-servings-14
Rotini with Vegetable Medley in Greek Yogurt Rose Sauce
Catelli Whole Grains Rotini

Ingredients

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

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.