Lemon Yogurt Pasta With Zucchini And Summer Squash Recipe

Ingredients:

• 2 small zucchini
• 1 summer squash
• 2 cups uncooked whole wheat penne pasta, cooked
• 1 tbsp pasta water
• 1 tbsp butter
• 2 cloves of garlic, minced
• 1/2 cup plain greek yogurt
• juice of 1 lemon
• 1/4 cup parmesan cheese, grated
• salt and pepper to taste
• 2 links of chicken sausage (I used apple flavored), optional – can omit for a vegetarian meal

Directions:

1. Preheat oven to 425. slice your zucchini and summer squash into approx. 1/4 inch thick slices.
2. Transfer the zucchini and summer squash to an oiled baking pan and roast for about 15 minutes, flipping halfway through.
3. In the meantime, cook your pasta according to pasta directions and grate your parmesan. When the pasta is done, reserve a tablespoon or two of pasta water for the sauce.
4. Also slice up your chicken sausage and cook on an oiled pan over medium high heat for about 5 minutes, stirring occasionally.
5. When the vegetables are almost done roasting, you can begin making your sauce. In a deep sautee pan, heat 1 tbsp of butter over medium low heat.  Once melted, add the minced garlic and stir with a wooden spoon for about a minute. Reduce the heat to low and add the lemon juice, yogurt, and parmesan cheese. Stir for a minute or two until the sauce is smooth, then add salt and pepper to taste.
6. When the pasta is done, add one tablespoon of pasta water to the sauce (if needed) in order to thin it out a bit.
7. Add the cooked pasta to the sauce, followed by the sausage and veggies. Stir to combine.
8. Enjoy!

Source: After Dinner Dance