Perogie Pasta

I love perogies, but in a household where we limit our wheat and cut-out dairy, they're just not a great option for us. Hankering for them, I came up with this recipe using rice noodles and plain yogurt. You could sub in a sour cream alternative easily. *I know zucchini and tomatoes aren't normally served with perogies, but if you can fit a few more veggies in, why not?*

1 package fusilli rice pasta

1 package bacon, chopped

1 sweet or purple onion, sliced in rings
1/2 zucchini, chopped
1-2 cloves garlic, minced

3 Roma tomatoes, chopped

1 c. Shredded chedder cheese (or alternative), optional

1 c. Plain yogurt, sour cream, sour cream alternative
2 t. Dried dill
Salt and pepper to taste

Cook pasta according to package directions. Meanwhile, in a frypan, cook bacon until crisp. Drain fat and remove from pan. Set aside. Carmelize onions (cook without moving around too much, so that they brown). Add zucchini and garlic to the pan. Cook until soft. Mix yogurt/sour cream with dill.

Drain pasta and toss with bacon and remaining ingredients. Add sauce and season with salt and pepper.

I served this to impromptu company. It disappeared before I could take a picture! I hope you like it too!