Spaghetti with Zucchini, Sundried Tomatoes and Yogurt Recipe
Spaghetti with Zucchini, Sundried Tomatoes and Yogurt
Flavors of Italy
Total time: 15 to 30 minutes
Difficulty: Easy
Chef's Note

It’s preferable to use fresh herbs to give your dishes the most flavor. 

Try the Barilla PLUSMD pasta – the same flavor and quality as traditional Barilla pasta, but with a big plus: it’s made from a unique multigrain blend containing semolina (whole hard wheat), oats, spelt and barley, as well as legumes, ground flax seed and oat fiber. Did you know that a box of Barilla PLUSMD pasta contains as much fiber as 35 chard leaves, as much omega-3 as 170 g of walnuts, and as much protein as 11 eggs? So now it’s easy to add these extra nutritional elements into your weekly menu.

For 4 servings

- 2 garlic cloves, finely chopped
- 3 zucchini, in fine julienne strip
- 15 sundried tomatoes, cut in strips
- 6 Tbsp. black olives , sliced
- 4 Tbsp. olive oil
- 175 g plain yogurt balkan type(6 % m.g.)
- 2 Tbsp. basil, chopped
- 2 Tbsp. marjoram, chopped
- 2 Tbsp. italian parsley, chopped
- 12 g / 2 Tbsp.parmesan cheese, grated
- 450 g spaghetti
- 4 Tbsp. olive oil
- salt and freshly ground pepper
  1. Finely chop the garlic and herbs; julienne the zucchini and cut the sundried tomatoes into strips; slice the olives.
  2. Heat the olive oil in a skillet and sauté the garlic for 2 minutes. Add the zucchini, sundried tomatoes and black olives and cook for 4-5 minutes more. Set aside.
  3. In a small bowl, combine the yogurt with the herbs and Parmesan. Set aside.
  4. Bring a large amount of salted water to the boil and cook the spaghetti al dente.
  5. Drain the pasta and transfer to a serving bowl. Pour the yogurt mixture over the pasta.
  6. Add the zucchini, sundried tomatoes and olives. Season with salt and pepper. Combine well. Top with Parmesan cheese and serve.
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