PESTO & YOGURT PASTA
This is really a healthy and delicious way to serve creamy pasta. It's comfort food at its best!
Provided by Catherine Cappiello Pappas
Categories Pasta
Time 30m
Number Of Ingredients 8
Steps:
- 1. In a food processor, blend parsley, garlic, nuts and oil until smooth. Mix in yogurt and cheese. Season with salt and pepper. Cook pasta in a large pot of boiling water, stirring occasionally until al dente. Toss pasta and pesto sauce together in a large bowl. Serve & Enjoy!
GREEK YOGURT PESTO PASTA
Steps:
- Directions:
- Cook pasta according to package directions in a lightly salted water; drain and set aside.
- While the pasta is cooking, in a food processor, combine basil, pine nuts, parmesan cheese, garlic, and olive oil. Process until smooth.
- In a large bowl, mix the cooked pasta with pesto, Greek yogurt, and Greek sour cream. To the pasta, add red bell pepper, red onion, chicken, lemon juice, and lemon zest.
- Season with salt & pepper as needed. Enjoy!
Nutrition Facts :
PESTO-YOGURT SAUCE
Serve this sauce as a dip for vegetables or as a topping for grilled fish or steak. Toss with boiled potatoes, sauteed greens, or cooked shredded chicken. Stir it into an omelet, scrambled eggs, pasta, or soup. Use it as a sandwich spread or rub under the skin of a whole chicken before roasting.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- In a small bowl, mix together pesto and yogurt. Season with salt and pepper.
Nutrition Facts : Calories 94 g, Fat 8 g, Protein 3 g
PASTA WITH SUNDRIED TOMATO PESTO YOGURT CREAM SAUCE
This is a healthier version of a cream sauce since it is made with Greek yogurt rather than traditional cream. It is suitable for lunch, dinner or even brunch.
Provided by commercesd
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta al dente, reserve liquid and set aside. Most anything works, from linguine to penne.
- In a large bowl, mix room temperature Greek yogurt, goat cheese, and mozzarella, stirring to combine.
- Ladle some reserved pasta water into cheeses to thin it out to make the sauce.
- Once sauce is proper consistency, adjust seasoning.
- Ladle over individual plates of pasta, tossing to coat every strand.
- Incorporate any cooked, sliced protein, portion of protein and/or vegetables if desired.
- Sprinkle parmesan and fresh parsley on each plate for garnish.
- Serve with fresh salad and bread.
Nutrition Facts : Calories 610.6, Fat 14.7, SaturatedFat 8.5, Cholesterol 41.2, Sodium 391.2, Carbohydrate 89.6, Fiber 3.9, Sugar 6.6, Protein 28.2
PESTO WITH YOGURT
Provided by Al Herron
Categories Condiment/Spread Sauce Garlic No-Cook Quick & Easy Parmesan Basil Walnut Gourmet Arizona
Yield Makes about 1 1/3 cups, enough to sauce 1 pound of pasta
Number Of Ingredients 7
Steps:
- Mince garlic and mash to a paste with salt. In a food processor purée garlic paste, basil, walnuts, Parmesan, and oil until smooth. Add yogurt and combine well. Pesto keeps, its surface covered with plastic wrap, chilled, 5 days.
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- Combine garlic, basil and nuts in bowl of a food processor or a blender and process until finely chopped, scraping down sides of bowl once or twice. With motor running, add olive oil in a slow, steady stream. Scrape mixture into a small bowl and stir in cheese and yogurt. Season with salt. Cover with plastic and refrigerate for up to 3 days, until ready to use.
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup cooking liquid. Drain pasta and return to pot. Toss with pesto. If pasta looks too dry, add reserved cooking liquid, 1 Tbsp. at a time, to moisten. Season with salt and pepper to taste. Serve immediately.
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