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Pasta and Veggies with Lemon-Yogurt Sauce

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Pasta and Veggies with Lemon-Yogurt Sauce

3.25 from 4 votes
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Course: Main Course
Cuisine: American
Keyword: lemon yogurt sauce, lowfat, pasta, vegetarian, Veggies, zucchini
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 378kcal


  • 8 ounce spaghetti pasta, whole-wheat, dry
  • 1 cup Greek yogurt, plain
  • 1/8 cup Parmesan cheese, grated
  • 1/2 medium lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 3 medium zucchini
  • 2 clove garlic
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes


  • Cook pasta according to package directions. Drain, reserving 1/4 cup of the cooking water, and set aside.
  • Meanwhile, in a large bowl, stir together the yogurt, Parmesan, 1 teaspoon lemon zest, salt, and pepper.
  • Cut the zucchini into thin strips about 3 inches long and 3/4 inch wide- like a big stick of gum. Thinly slice garlic.
  • Add the oil to a large skillet and heat over medium-high.
  • Add zucchini to the hot oil and cook just until wilted, flipping occasionally with a spatula. (The zucchini should be soft and somewhat see-through.)
  • Use the spatula to push the cooked zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and cook for 15 to 30 seconds, until golden but not really brown.
  • Stir in the tomatoes and cook another 2 minutes or so until softened.
  • Add the zucchini mixture and the pasta to the yogurt mixture, and toss gently to combine. If too thick, add the reserved water a tablespoon at a time until the desired consistency is reached.
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Calories: 378kcal | Carbohydrates: 59g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 280mg | Fiber: 8g | Sugar: 12g

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