Summer pasta with veggies and feta-yoghurt sauce

Healthy summer pasta with veggies and feta-yoghurt sauce

For 2 people

250g penne
¼        pumpkin
1        small broccoli
1        onion
2        cloves of garlic
1        red chili
100g snow peas
50g   feta cheese
4        tablespoon full fat yoghurt
Freshly ground black pepper and salt to taste

1. Cut pumpkin in cubes (1cm) and cut off the broccoli roses; put aside in a bowl. Chop onion, chili and garlic and also put aside. Cut off the ends of the snow peas.
2. Bring a pot of water to a boil and cook pasta until aldente (around 10 minutes). Meanwhile heat up a pan with olive oil and add onion, garlic and chili. Roast for 1 minute before adding broccoli and pumpkin. Roast 2 minutes while stirring and add snow peas. Roast for another minute and add ½ cup pasta water. Let it simmer until the pasta is done. Season to taste with salt and pepper.
3. When the pasta is done drain the water and give it back in the pot. Mix very well with yoghurt and crumbled feta, before adding the veggies. Arrange on plates and enjoy!

Healthy summer pasta with veggies and feta-yoghurt sauce

Healthy summer pasta with veggies and feta-yoghurt sauce

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