Ingredients

1    pound (500 g) penne pasta (about 5 cups/1.25 L)
2     cups (500 mL) plain yogurt
2     tablespoons (30 mL) white wine vinegar
2     garlic cloves, minced
1     tablespoon (15 mL) Italian seasoning
1 1/2        teaspoons (7 mL) salt
1/2    teaspoon (2 mL) hot pepper sauce
1 1/2     cups (375 mL) finely chopped zucchini
3/4    cup (175 mL) finely chopped carrot
1/2     cup (125 mL) chopped green pepper
1/2    cup (125 mL) chopped green onion
1     large tomato, chopped
1     cup (250 mL) shredded cheddar cheese
12     eggs
2     tablespoons (30 mL) grated parmesan cheese
 Tomato sauce (optional)

Directions

Cook pasta according to package directions. Drain well.

In a large bowl, combine 1/2 cup (125 mL) yogurt with vinegar, garlic, Italian seasoning, salt and hot pepper sauce. Toss gently with hot pasta. Add zucchini, carrot, pepper, green onion and tomato; toss just until mixed. Turn into a greased 13 x 9-inch (33 x 23 cm) baking pan. Sprinkle with cheddar cheese.

In another large bowl, beat eggs until light and foamy. Stir in remaining 1 1/2 cups (375 mL) yogurt; pour over pasta mixture. Sprinkle with parmesan cheese. Bake in a 350°F (180°C) oven for 30 to 35 minutes, or until set and golden. Let stand about 8 minutes before cutting. Serve with hot tomato sauce, if desired. Makes 9 servings.