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Serves 8


  • 7 ounces whole-wheat penne pasta
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, chopped
  • 9 ounces broccoli florets, blanched
  • 1/2 pound cherry tomatoes
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup low-fat yogurt
  • 4 tablespoons basil, coarsely chopped
  • 1/4 lemon, cubed


  • Prepare pasta according to instructions on the bag and drain. Place a wok or sauté pan over medium heat and add oil, swirling to coat.
  • When oil is hot, add garlic and stir-fry for 30 seconds. Add broccoli, cherry tomatoes and salt and pepper. Stir for 3 minutes until tomato skins begin to crack.
  • Mix in pasta and yogurt, stir-fry for 20 seconds. Remove from heat, mix in basil and lemon cubes.
  • Season with salt and pepper and serve.
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