Food & Drink Magazine

Pasta with Courgettes, Tomatoes & Lemon Cream

By Mariealicerayner @MarieRynr
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I had bought the Toddster a smoked Haddock and Prawn Pie for him to have for supper one night while I was away in Canada.  He forgot all about it, which really worked out quite well actually as it gave me a chance to indulge myself with some pasta tonight when I heated it up for him!  Win/win!I love it when that happens. 
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I really love pasta and I need to indulge myself every once in a while.  Todd will eat it if pressed, but if I don't have to feed it to him, he's quite happy with something else. 
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Today I cooked myself a fresh and tasty and light pasta dish, filled with lovely crispy tender pieces of courgettes . . . just gently sauteed . . . and sweet cherry tomatoes, again just wilted . . . with a delicious and creamy sauce that was low fat.
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Yes, you hear that right.  This rich and creamy looking sauce is quite low fat.   Amazingly there are only three ingredients . . . freshly grated lemon zest . . . and a bit of the pasta cooking water.   It tastes fabulous and complicated, and yet . . . tis so simple!
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I love it when that happens.   Don't you?  Coz . . . I am rather lazy, and I am always watching my waist line . . .or at least trying to at any rate!
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This feels and tastes utterly indulgent, and yet . . . it's not!   Yay!!  Scrumdiddlyumptiously low fat delish!
  photo SAM_6512_zps8371af34.jpg*Pasta with Courgettes, Tomatoes and Lemon Cream*
Serves 4Printable RecipeThis recipe serves four but is very easily reduced to feed less if you wish.  Low in fat and high in vitamins.  Who knew low fat could be so delicious!8 ounces of whole wheat spaghetti125ml of low fat Greek Yoghurt (1/4 cup)50g of finely grated Parmesan cheese (1/4 cup)1 tsp finely grated lemon zest1/4 tsp fine sea salt1/4 tsp freshly ground black pepper1 TBS olive oil3 medium courgettes, cut into thin ribbons,
each about 3 inches long and 1/4 inch thick2 tsp garlic paste1 small punnet of cherry tomatoes, halved (about 1 cup)
Freshly grated Parmesan for topping finished dish,if desired
Bring a large pot of lightly salted water to the boil.   Add the spaghetti and cook al dente, according to the package directions. 
Whisk together the yoghurt, cheese and lemon zest.  Set aside.Heat the oil in a large deep skillet.   Add the courgette ribbons and cook, gently stirring occasionally until they are just wilted.  Push to one side and add the garlic.  As soon as you can smell it, add the tomatoes and cook , stirring for several minutes, just until they begin to soften.  Mix together with the courgettes.  Stir in the yoghurt mixture.  Drain the pasta, reserving several tablespoons of the cooking liquid.  Add the drained pasta to the pan with the courgettes and tomatoes. Toss gently to combine.  Add the pasta liquid a tablespoon at a time, if necessary to thin the sauce to your desired consistency.  Season to taste.  Divide amongst four heated pasta bowls.  Top with some freshly grated Parmesan, if desired, and serve immediately.

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