Quick Meals
Featured Recipe Archive
We've partnered with Sally Sampson, published cookbook author and the mother of two teenagers, to come up with simple, delicious weekday meals that don't take hours to prepare. Every other month, Sally will share a delicious recipe she's prepared for her own family.
This month's featured recipe
Pasta with Creamy Tomato and Vegetable Sauce
The amount of vegetables in this chunky sauce makes it great for eating solo, as a side dish or on top of couscous, barley or rice. It can also be used on top of chicken, shrimp or swordfish.
Serves 6
Ingredients
1 tablespoon unsalted butter
¼ cup white wine or water
2 carrots, diced
4 scallions, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon dried basil
2 garlic cloves, chopped
2 zucchini, diced
1 red bell pepper, diced
1 28 ounce can diced tomatoes, including liquid
1 1/2 cups water or vegetable stock
½ cup plain low-fat or Greek yogurt
1 tablespoon tomato paste
1 pound medium size shaped pasta, such as shells or rotini
Shaved or grated Parmesan cheese
Directions
Place a large skillet over a medium high heat and add the butter, wine or water and carrots and cook, partially covered, until the carrots begin to soften and the wine has cooked off, about 10 minutes. Add the scallions, parsley, basil, garlic, zucchini and red pepper and cook for 5 minutes.
Add the tomatoes and 1 cup water and cook until all the vegetables are soft, about 20 minutes.
Put the remaining ½ cup water, yogurt and tomato paste in a small bowl or cup and mix well. Slowly add the yogurt mixture to the pan, stirring all the while and cook until just heated through, about 2 minutes.
Bring a large pot of water to a boil and cook the pasta until al dente.
Serve pasta in shallow bowls with sauce on top, garnished with Parmesan cheese.
