Pasta with Vegetables

Name: Pasta with Vegetables
Yield: 8
Ingredients: 500 g of pasta rings (rotelle); 2 tablespoons of chopped parsley; 2 cloves of garlic, minced; 1 tablespoon of chopped marjoram; 1/2 cup of olive oil (120 ml); 1 teaspoon of salt; a pinch of black pepper; 1 cup of fresh green beans (120 g); 2 cups of diced carrots (270 g); 2 cups of flower sprouts (160 g); 2 cups of water (480 ml); 2 cups of natural yogurt (400 g)

1
500 g of pasta rings (rotelle)
2
2 tablespoons of chopped parsley
3
2 cloves of garlic, minced
4
1 tablespoon of chopped marjoram
5
1/2 cup of olive oil (120 ml)
6
1 teaspoon of salt
7
a pinch of black pepper
8
1 cup of fresh green beans (120 g)
9
2 cups of diced carrots (270 g)
10
2 cups of flower sprouts (160 g)
11
2 cups of water (480 ml)
12
2 cups of natural yogurt (400 g)

Ingredients

1
500 g of pasta rings (rotelle)
2
2 tablespoons of chopped parsley
3
2 cloves of garlic, minced
4
1 tablespoon of chopped marjoram
5
1/2 cup of olive oil (120 ml)
6
1 teaspoon of salt
7
a pinch of black pepper
8
1 cup of fresh green beans (120 g)
9
2 cups of diced carrots (270 g)
10
2 cups of flower sprouts (160 g)
11
2 cups of water (480 ml)
12
2 cups of natural yogurt (400 g)

Directions

1
Fry 5 liters of water with 1 tablespoon of salt in a large pot over high heat
2
Add the pasta and cook until al dente, about 10 minutes
3
In another large pot, combine the remaining ingredients, except for the yogurt, and cook over medium heat, stirring occasionally, until the vegetables are tender, about 10 minutes
4
Add the yogurt, mix well, and let it warm without boiling
5
Scoop the pasta into a serving dish, mix with the sauce, and serve
6
435 calories per serving.