It was inspired by the creamy lemon pasta with chicken and sundried tomatoes that I used to order at a restaurant near my office.
3 garlic cloves, pressed
2 T butter
1 1/2 cups greek style yogurt (or sour cream)
2 T grated parmesan
2 T milk (or cream)
2 t lemon pepper
2 T lemon juice
zest of 1 lemon
1/2 t salt
1 yellow squash
3 dozen grape or cherry tomatoes
8 oz pasta, cooked
Melt the butter in a frying pan. Add the onions and squash, sauté until the squash begins to soften. Add the garlic and sauté a few more minutes. Add the yogurt (or sour cream) and lower the heat. Add the parmesan, milk (or cream), lemon pepper, salt, lemon juice, zest, and tomatoes. Simmer until the sauce thickens.
Pour it over the pasta. Toss gently to mix it, serve with freshly grated parmesan.
My original intent was to create a light pasta dish using my August harvest, but I’ve discovered that substituting sour cream (for yogurt) and cream (for milk) makes it a dish fit for company… or a Friday night ;)