1 lb (500 g) penne pasta
2 cups (500 mL) plain yogurt, divided
3 tbsp (45 mL) white wine vinegar
2 cloves garlic, minced
3 tbsp (45 mL) fresh basil, chopped
3 tbsp (45 mL) fresh oregano, chopped
3 tbsp (45 mL) fresh parsley, chopped
1 tsp (5 mL) pepper
½ tsp (2 mL) salt
2 tsp (10 mL) hot pepper sauce
1 tsp (5 mL) dried chili flakes
1 cup (250 mL) zucchini, shredded
1 cup (250 mL) carrots, shredded
½ cup (125 mL) green onions, chopped
1 red pepper, diced
3 medium tomatoes, seeded and diced
2 cups (500 mL) old white Cheddar cheese, shredded
¼ cup (50 mL) Parmesan cheese, grated
Cook pasta according to package directions. Set aside. Combine ½ cup (125 mL) yogurt, vinegar, garlic, basil, oregano, parsley, pepper, salt, pepper sauce and chili flakes. Toss gently with hot pasta. Add zucchini, carrots, onions, pepper and tomatoes. Toss until mixed and turn into a large baking dish. Sprinkle with Cheddar cheese.
Beat eggs until light and foamy. Stir in remaining 1 ½ cups (375 mL) yogurt. Pour over pasta mixture. Sprinkle with Parmesan cheese. Bake at 350°F (180°C) for about 45 minutes or until mixture is set and golden brown.
Makes 8 servings.