Made with sundried tomatoes, zucchini and black olives, this pasta has a secret ingredient that makes it both creamy and light.
1 pound spaghetti
1/4 cup olive oil
2 garlic cloves, finely chopped
3 zucchini, cut into thin strips
1 tbsp. sundried tomatoes, coarsely chopped
1/4 cup black olives, pitted and sliced
1/2 cup plain Balkan-style yogurt
2 tbsp. chopped fresh basil
2 tbsp. chopped fresh marjoram
2 tbsp. chopped fresh Italian parsley
2 tbsp. grated Parmesan cheese
Salt and freshly ground pepper, to taste
Bring large pot of water to a boil. Generously salt. Cook the spaghetti until al dente.
In a large heavy skillet, heat the olive oil and sauté garlic for 2 minutes. Add the zucchini, sundried tomatoes and black olives, and cook for 4 to 5 minutes. Keep warm.
In a large bowl, combine the yogurt with basil, marjoram and parsley. Add drained pasta, zucchini mixture, Parmesan cheese, and salt and pepper. Toss to combine. Serve.
Yield: 4 servings.