1/4 cup minced onion3 garlic cloves, pressed
2 T butter
1 1/2 cups greek style yogurt (or sour cream)
2 T grated parmesan
2 T milk (or cream)
2 t lemon pepper
2 T lemon juice
zest of 1 lemon
1/2 t salt
1 zucchini
1 yellow squash
3 dozen grape or cherry tomatoes
8 oz pasta, cooked
Quarter the squashes lengthwise, then slice 1/4" thick. Halve the tomatoes. Cook and drain the pasta.
Melt the butter in a frying pan. Add the onions and squash, sauté until the squash begins to soften. Add the garlic and sauté a few more minutes. Add the yogurt (or sour cream) and lower the heat. Add the parmesan, milk (or cream), lemon pepper, salt, lemon juice, zest, and tomatoes. Simmer until the sauce thickens.
Pour it over the pasta. Toss gently to mix it, serve with freshly grated parmesan.
My original intent was to create a light pasta dish using my August harvest, but I've discovered that substituting sour cream (for yogurt) and cream (for milk) makes it a dish fit for company... or a Friday night ;)
This is just one version of the dish. I like to improvise, using whatever vegetables and pasta I've got on hand.
Melt the butter in a frying pan. Add the onions and squash, sauté until the squash begins to soften. Add the garlic and sauté a few more minutes. Add the yogurt (or sour cream) and lower the heat. Add the parmesan, milk (or cream), lemon pepper, salt, lemon juice, zest, and tomatoes. Simmer until the sauce thickens.
Pour it over the pasta. Toss gently to mix it, serve with freshly grated parmesan.
My original intent was to create a light pasta dish using my August harvest, but I've discovered that substituting sour cream (for yogurt) and cream (for milk) makes it a dish fit for company... or a Friday night ;)
This is just one version of the dish. I like to improvise, using whatever vegetables and pasta I've got on hand.