Name: Rotini with Vegetable Medley in Greek Yogurt Rose Sauce - CATELLI®
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pkg (340 g) Catelli 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)

Rotini with Vegetable Medley in Greek Yogurt Rose Sauce

Greek yogurt adds protein and rich creamy flavour to this vegetable-packed weeknight pasta.

Vegetarian

Prep time

15 Min

Cook time

20 Min

Serves

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.

Tips:
– Garnish with toasted pine nuts for a gourmet flare.

– Pasata 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.

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Rotini with Vegetable Medley in Greek Yogurt Rose Sauce

Ingredients

Cooking Steps

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