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Pasta with Creamy Tomato and Vegetable Sauce

Pasta with Creamy Tomato and Vegetable Sauce
Pasta with Creamy Tomato and Vegetable Sauce
This healthy recipe comes from NDSU Extension Service.


  • 1 Tbsp. unsalted butter
  • 2 carrots, peeled, then diced
  • 4 scallions, finely chopped
  • 2 Tbsp. chopped fresh parsley (or substitute 2 tsp. dried parsley)
  • 1 Tbsp. dried basil
  • 2 garlic cloves, chopped
  • 2 zucchini, diced
  • 1 red bell pepper, diced
  • ¼ c. water
  • 1 (28-oz.) can diced tomatoes, including liquid
  • 1½ c. vegetable stock
  • ½ c. plain low-fat regular or Greek yogurt
  • 1 Tbsp. tomato paste
  • 1 lb. shells or rotini pasta
  • Shaved or grated Parmesan cheese for garnish


1. Place a large skillet over medium-high heat and add the butter and carrots.
2. Cook, partially covered, until the carrots begin to soften, about six to eight minutes.
3. Add the scallions, parsley, basil, garlic, zucchini and red pepper and cook for five minutes, stirring occasionally.
4. Add the tomatoes and ¼ cup of water and cook until all the vegetables are soft, about 15 to 20 minutes.
5. Place yogurt and tomato paste in a small bowl and mix well.
6. Slowly add the yogurt mixture to the pan, stirring constantly.
7. Cook until just heated through, about two minutes.
8. Bring a large pot of water to a boil and cook the pasta according to package directions.
9. Serve pasta in shallow bowls. Top with sauce and garnish with Parmesan cheese if desired.

Makes 8 servings.

Per Serving: about 290 calories, 4 grams (g) of fat, 53 g carbohydrate, 12 g protein, 4 g fiber, and 400 mg sodium.

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