Penne with Zucchini and Yogurt Cream Sauce

After a long weekend away, we came back home to an empty fridge and (on my part) not much motivation to cook. Summer weekends tend to do that--a couple days of waking up with the sun on the beach and going from one restaurant or cafe to another zaps me of all desire to operate in a normal routine.

Can't life be like vacation always? (Or at least all summer?)

On days like this, my go-to is pasta, and this easy dish of Penne with Zucchini and Yogurt Cream Sauce can be made with the kind of ingredients you might be likely to have hanging around in your pantry or fridge: yogurt, spices, and some kind of vegetable (zucchini in this case, but honestly anything you have would work--roasted butternut squash, broccoli, frozen peas or corn, bell peppers, etc.).

The base of the sauce is yogurt, which is stirred into the hot pasta, creating a light, but creamy, sauce with just a tiny bit of tang.

It's a simple, but satisfying dish that's perfect for those days when you need to keep things easy.

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Loved this Penne with Zucchini and Yogurt Cream Sauce recipe? Here are three other easy pasta recipes you might like:

• Chimichurri Pasta Salad
• Rigatoni with Chorizo and Spicy Chipotle Cream Sauce
• Creamy Avocado Mint Pasta

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Thanks so much for reading!

Penne with Zucchini and Yogurt Cream Sauce
Serves 4

Ingredients
1 pound penne pasta
Olive oil
1/2 medium onion, diced
3 large zucchini, diced
3 large garlic cloves, sliced
1 1/2 cups thick Greek-style yogurt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
1 cup grated parmesan or pecorino cheese
Kosher salt and black pepper, to taste

Directions
Prepare pasta according to box directions.

While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat and add the onions. Saute 1 minute, then add the zucchini and garlic, and cook for 5-7 minutes, or until slightly tender.

Drain the pasta and return to pot (remove from heat). Add the cooked zucchini and onions, along with the yogurt, garlic powder, onion powder, and oregano. Stir well to coat, then add the grated cheese and season to taste with salt and black pepper. Garnish with red chile flakes, if desired.

Serve immediately.