Broccoli Tomato Whole Wheat Pasta with Yogurt

Ingredients

• 1 Pound Whole wheat penne - 1 (pound)
• 1.25 Pound Broccoli florets - 1 1/4 (pounds), Cut any large pieces into bite-size florets.
• 12 Ounce Grape tomatoes, halved - 12 (ounces), halved
• 0.5 Cup Plain Greek yogurt - 1/2 (cup)
• 0.5 Cup Fresh parsley, chopped - 1/2 (cup), divided, Divided between sauce and finishing garnish.
• 1 Count Lemon, zested and juiced - 1 (large), Zest and juice are used in the yogurt sauce.
• 3 Tablespoon Extra-virgin olive oil - 3 (tablespoons), divided, Divided between sautéing and the yogurt sauce.
• 3 Count Garlic cloves, minced - 3 (cloves), minced
• 1 Teaspoon Dried oregano - 1 (teaspoon)
• 1.5 Teaspoon Kosher salt - 1 1/2 (teaspoons), divided, Divided between pasta water, skillet, and yogurt sauce.
• 0.5 Teaspoon Black pepper - 1/2 (teaspoon), divided, Divided between skillet and yogurt sauce.

Instructions

1. Prepare produce

   1. 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*.

2. Boil the pasta

   2. 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*.

3. Cook the tomato mixture

   3. 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.

4. Cook broccoli and drain

   4. 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.

5. Toss pasta with vegetables

   5. 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.

6. Make the yogurt lemon-herb sauce

   6. 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*.

7. Plate and finish

   7. Divide the pasta among *4 dinner plates*. Spoon the *yogurt lemon-herb sauce* over the top and finish with the *remaining parsley*.