Whole Wheat Pasta With Yogurt Tomato Sauce

Ingredients

• 1 pound whole wheat pasta
• 1 tablespoon vegetable oil
• 1 medium red onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 1 red bell pepper, cored, seeded, and chopped
• 1 tablespoon dried basil
• 1 can (14.5 ounces) low-sodium diced tomatoes
• 2 tablespoons low-sodium tomato paste
• 1/2 cup plain yogurt

Method

1. 1 Cook pasta in boiling water until tender, about 12 minutes. Drain and set aside.
2. 2 Heat oil in a skillet over medium heat. Add onion, garlic, carrots, zucchini, bell pepper, and basil. Cook until soft and golden, about 20 minutes.
3. 3 Add diced tomatoes and cook until sauce thickens, about 20 minutes.
4. 4 Whisk yogurt and tomato paste until smooth. Move vegetables to one side of skillet.
5. 5 Add yogurt mixture to the empty side of the skillet. Stir constantly over low heat for 5 minutes until heated through.
6. 6 Add cooked pasta to the skillet and stir to combine with the sauce.