Crisp Pepper Yogurt Dip Pasta
A quick pasta tossed with creamy yogurt dip and fresh bell pepper, this shelf's single ingredient bent into a weeknight dinner. The dip melts into the hot pasta for a tangy, garlicky sauce that comes together in under thirty minutes.
About 570 calories a serving, 26 g protein, 98 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 lemon
From your shelf
- 1 container [227 g] crisp bell pepper greek yogurt dip
- 1 large crisp bell pepper
Staples
- 8 oz pasta
- to taste salt
- to taste pepper
- 1 clove garlic
- 1 tablespoon olive oil
- Bring a large pot of salted water to a boil and cook 8 oz pasta until it bends but still has a bite, about 8 to 10 minutes. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, dice the large bell pepper into small pieces. Mince 1 garlic clove. Heat 1 tablespoon olive oil in a large skillet over medium heat and add the garlic, cooking until fragrant, about 30 seconds.
- Add the diced bell pepper to the skillet and cook, stirring, until it starts to soften, about 4 minutes. Season with salt and pepper to taste.
- Pour the entire container of crisp bell pepper yogurt dip into the skillet and stir until combined. Add half of the reserved pasta water and stir until the dip becomes a loose sauce, about 2 minutes over low heat.
- Add the cooked pasta to the skillet and toss until every strand is coated, adding more reserved pasta water if the sauce seems dry. Squeeze half a lemon over the top and toss again. Taste and adjust salt and pepper.
Note Swap the bell pepper with diced zucchini or snap peas if you prefer. Leftovers keep refrigerated for two days and reheat gently with a splash of water or lemon juice. Serve with crusty bread and extra lemon wedges on the side.
On the label
YOGURT (SKIM MILK, CREAM, MILK PROTEIN CONCENTRATE, CULTURES), RED & GREEN BELL PEPPERS, ONION, WATER, CANOLA OIL, SALT, GARLIC, SUGAR, PECTIN, CULTURED SKIM MILK, CULTURED DEXTROSE, SPICES, SODIUM CITRATE, NATURAL FLAVORS, CITRIC ACID.
Sabra, dips & salsa, serving 30 g, package 10 oz/283 g. Ingredients as printed on the label.
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Other greek yogurt
- Oikos peach fruit on the bottom greek nonfat yogurt, peachOikos
- Harris Teeter greek nonfat yogurtHarris Teeter
- Harris Teeter greek nonfat yogurtHarris Teeter
- Pyramid greek olive medleyPyramid
- Shoprite greek nonfat yogurt, strawberryShoprite
- Jane's Krazy all purpose mixed-up greek seasoningJane's Krazy
- Hot Rod Bob's gourmet greek dressingHot Rod Bob's
- Tassos greek olives, mediterranean medleyTassos
- Cavender's all purpose greek seasoningCavender's
- Cavender's salt free all purpose greek seasoningCavender's
Cooks as greek yogurt, bell peppers, dip. Half of it left? Use up the greek yogurt.