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.
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 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.
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When I first saw the title I was thinking “this will not be good for me and I’ll want to eat it”. Then I saw the greek yogurt and I am thoroughly impressed! I want to eat it and it isn’t as bad for me as I thought! Thanks!
Hi Shelly – I know, the title can be deceiving – maybe I should have added “yogurt” to it.
Glad you clicked to see and found that it was healthier than it seemed!
i’ve never added greek yogurt to pasta before! or cookies… yet. you must think i’m some kind of greek yogurt amateur.
I want this for lunch today Liz! I love pesto!
Haha, I don’t think you’re an amateur — it’s more likely that I just have a slight obsession.
Try adding it to pasta — it makes it nice and creamy — works well with tomato sauce too!
Yum! I loved the vodka sauce I made with chobani but didn’t think to use it in another sauce.
I think I’m going to start using it in all of my pasta sauces, haha! So good and healthy.
I love that you’re using Greek yogurt to make this dish a bit healthier! I’ve made alfredo sauce with it and was thoroughly impressed, so I cannot wait to make this. And, you know, I’m thinking I should eat more pasta. As a runner, you’d think I would eat more… but no. Hmm.
Alfredo sauce is on my list of sauces to try with Greek yogurt – I just know it’d work well! And yes, def start carb loading with all the running you do!
My husband came across your recipe and made it last night. I am so glad he did! We added some chicken and mushrooms and it was ridiculously yummy! I was even excited to have left overs for lunch. So easy. So yummy. It is my new comfort food!!!!
That’s so great to hear, Michelle! I so rarely post dinner recipes here, so it’s fun to read that others are enjoying those recipes too. I’m glad you got to enjoy leftovers in addition to dinner!
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