Whole Wheat Spaghetti with Yogurt Cream Sauce

Name: Whole Wheat Spaghetti with Yogurt Cream Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 lb Colavita Whole Wheat Spaghetti; 1 1/2 cups plain low-fat yogurt; 2 tbsp Colavita Extra Virgin Olive Oil, divided; 4 garlic cloves, minced; 1 Colavita Hot Chili Pepper, minced; 2 medium zucchinis, spiralized or cut into strips with a potato peeler; Finely grated zest of 2 lemons, plus 1 tablespoon fresh lemon juice; Salt and freshly ground pepper; 1/4 cup freshly grated parmigiano reggiano cheese; 2 tbsp fresh parsley, minced

Whole Wheat Spaghetti with Yogurt Cream Sauce

We know whole wheat pasta can get a little dry, so we came up with this yogurt cream sauce to compensate for that! You won't be able to tell the difference between regular and whole wheat pasta in this whole wheat spaghetti with yogurt cream sauce dish.

CategoryDinner, Featured, Main Dishes, Pasta, Vegetarian, WinterTags#garlic, #lemonjuice, #lemonzest, #oliveoil, #parmigianoreggianocheese, #wholewheatspaghetti, #yogurt, #zucchini

Yields4 Servings

Prep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients

1/2 lb Colavita Whole Wheat Spaghetti

1 1/2 cups plain low-fat yogurt

2 tbsp Colavita Extra Virgin Olive Oil, divided

4 garlic cloves, minced

1 Colavita Hot Chili Pepper, minced

2 medium zucchinis, spiralized or cut into strips with a potato peeler

Finely grated zest of 2 lemons, plus 1 tablespoon fresh lemon juice

Salt and freshly ground pepper

1/4 cup freshly grated parmigiano reggiano cheese

2 tbsp fresh parsley, minced

Directions

Bring a large pot of water to a boil. Salt it generously and add the pasta. Cook the spaghetti according to the package instructions.

Add the zucchini noodles during the last two minutes of cooking.

Drain the pasta and zucchini, reserving 1 cup of the pasta water.

Drizzle the pasta and vegetables with 1 tbsp of Colavita olive oil to prevent sticking.

In a large skillet, heat the remaining tablespoon of Colavita olive oil. Add the garlic and chili and cook over medium-low heat, stirring occasionally, until fragrant, about 2 minutes.

Add the yogurt and ¼ cup of the reserved pasta water and bring to a simmer, stirring.

Stir in the lemon zest and juice and season with salt and pepper.

Add the spaghetti and zucchini to the sauce in the pan and toss well to coat.

Sprinkle with the Parmigiano Reggiano cheese and fresh parsley.

Serve!