It doesn’t get much easier than this. This versatile recipe is as simple as lightly sauteing spring vegetables, and tossing them in cooked pasta with fresh herbs and Greek yogurt. This can be made any time with whatever vegetables and herbs are currently in season. We used spring Vidalia onions, asparagus, zucchini, and mushrooms, but any fresh vegetable would work great! This dish is amazing warm, at room temperature, or cold the next day.
- 2 lbs any combination of fresh vegetables, sliced – Ex: onions, asparagus, zucchini, mushrooms, leeks, squash
- 1-2 cloves garlic
- 1 Tbsp Olive Oil
- Salt & pepper to taste
- 1 cup any combination of fresh herbs, chopped – We used dill and basil, but tarragon, thyme, parsley, mint are fantastic
- 1 cup of full-fat greek yogurt
- 1/2 lb cooked pasta of your choice
- 1/4 cup diced scallions, for garnish (optional)
- Cook the pasta using the instructions on the package, reserve 1/2 cup of pasta water.
- Meanwhile, saute the vegetables in olive oil until crisp-tender. Keep in mind, some vegetables cook or slower than others – start with things like the onions and then add the other vegetables once they start getting a little tender.
- Season with salt and pepper.
- Toss in the garlic right when the vegetables are about done, and take off the heat.
- Toss the vegetables, pasta, Greek yogurt, and herbs together in a pot – preferably while the pasta is sill warm.
- You can thin out the sauce with a little of the pasta water.
- Serve in a bowl and top with scallions.