I’m going to change things up a little today. Bring you out of that sugar coma I may have caused with these.
Let’s talk pasta. I’m pretty sure it was a staple of my diet through college. Cheap, easy, and carb-o-rific for a swimmer. These days, I try to incorporate other healthy grains into my diet, but there’s still nothing like a big bowl of pasta.
I have a slight obsession with anything involving basil, so naturally, pesto sauce is one of my favorites for pasta. But too much of it can be a bit heavy. So, to lighten things up, I made a creamy pesto. I know, seems worse, but nope! We’re talking Greek yogurt creamy.
The best thing about this pasta — in addition to how creamy and delicious it is — is its simplicity. Literally, from start to finish you can be eating this bowl of pasta in about ten minutes.
Just cook the pasta, stir in the pesto paste and yogurt (and other option mix-ins), and you’re done. And it’s extremely forgiving, so if you want the sauce a bit thinner, you can just add an extra spoonful of pasta water; if you want it thicker, add a bit more yogurt.
Mission Dinner accomplished.
[print_this]Creamy Pesto Pasta (with Greek yogurt)
Pasta with a creamy pesto and yogurt sauce in less than ten minutes! Diced tomatoes give the pasta color and added texture, however you can stir in any of your favorite vegetables.
Serves 2 (main dish) to 4 (side dish)
Prep time: 5 minutes
Cook time: 5 minutes
- 8 ounces dry pasta*
- 3 tablespoons pesto paste (I used Amore)
- 4 tablespoons plain Greek yogurt
- Salt and pepper, to taste
- Diced tomatoes (optional)
- Grated Parmesan cheese (optional)
Prepare the pasta per package instructions. When draining the pasta, reserve a couple tablespoons of the pasta water (you will use this to thin out the sauce to your preference).
After draining, immediately transfer the pasta back into the pot you cooked it in. Over low heat, stir the reserved pasta water, pesto paste, yogurt, salt and pepper into the pasta. If desired, stir in diced tomatoes and parmesan cheese. Serve immediately
*I used (whole grain) angel hair pasta since the sauce is fairly thin. You could also use fettuccine, spaghetti, linguine or any long pasta.[/print_this]