35m$13.66Broccoli Tomato Whole Wheat Pasta with Yogurt
Whole wheat penne with broccoli, grape tomatoes, herbs, and a light plain Greek yogurt lemon sauce as an accent.
- Energy
- 549 calories per serving
- Protein
- 24.6 g per serving
- Carbs
- 96.5 g per serving
- Fat
- 14.4 g per serving
- Sodium
- 787 mg per serving
Shopping options
Extra-virgin olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Plain Greek yogurt
0.5 Cup
Fage® Total Plain Nonfat Greek Yogurt Tub
13%
Kosher salt
1.5 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
1%
Lemon, zested and juiced
1 Count
Kroger® Fresh Lemons Bag
13%
Black pepper
0.5 Teaspoon
Simple Truth Organic® Ground Black Pepper Shaker
2%
Broccoli florets
1.25 Pound
Kroger® Broccoli Florets 12 Oz
83%
Grape tomatoes, halved
12 Ounce
Kroger® Fresh Grape Tomatoes
60%
Dried oregano
1 Teaspoon
Kroger® Oregano Leaves Shaker
8%
Whole wheat penne
1 Pound
Barilla Whole Grain Penne Non-GMO and Kosher Pasta Made With Whole Wheat
100%
Fresh parsley, chopped
0.5 Cup
Parsley
50%
Garlic cloves, minced
3 Count
Garlic
30%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- broccoli florets-1.25 lb
- whole wheat penne-1 lb
- grape tomatoes-12 oz
- Plain Greek yogurt-0.5 cups
- fresh parsley-0.5 cups
- large lemon-1 large
- extra-virgin olive oil-3 tbsp
- garlic cloves-3 cloves
- kosher salt-1.5 tsp
- dried oregano-1 tsp
- black pepper-0.5 tsp
Wash the produce; halve the grape tomatoes, mince the garlic, chop the parsley, and zest and juice the lemon. Cut any large broccoli pieces into bite-size florets.
Wash hands, cutting board, knife, and produce before cooking.
Keep the knife blade angled away from fingers while cutting and mincing.
Fill a large pot with water and bring it to a boil on the stovetop. Stir in 1 teaspoon kosher salt, add the whole wheat penne, and cook until 2 minutes shy of al dente.
While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and oregano; stir for 30 seconds, then add the tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook until soft and juicy, 4 to 5 minutes.
Use caution when adding ingredients to hot oil to reduce splatter.
Add the broccoli florets to the pasta pot for the last 2 minutes of cooking. Reserve 1 cup pasta cooking water, then drain the penne and broccoli.
Use pot holders when handling the hot pot, and drain pasta carefully away from your face.
Add the drained penne and broccoli to the tomato skillet. Toss with 1/2 cup reserved pasta water and cook for 1 to 2 minutes, until the pasta is glossy and lightly coated; remove from heat.
In a small bowl, whisk plain Greek yogurt, lemon zest, lemon juice, 1/4 cup parsley, remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and 2 tablespoons reserved pasta water until smooth and spoonable.
Divide the pasta among 4 dinner plates. Spoon the yogurt lemon-herb sauce over the top and finish with the remaining parsley.
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