Looking for a new way to serve pasta? Try this tangy-tasty variation that’s easy on the pocketbook, easy on fat and calories, easy to make, and easy to love!
Using fat free plain yogurt for the sauce base makes it diet-friendly, and using whole wheat pasta adds fiber that will keep you feeling full for a long time.
Pasta with Yogurt Sauce
– 1 box (16 oz.) of whole wheat pasta (any shape works fine – choose your favorite)
– 2 cups plain fat-free yogurt
– 1 tablespoon butter, margarine, or olive oil
– 4 cloves garlic, minced
– 1 cup of peas (canned is fine; if you use frozen peas, thaw them first)
– 1 teaspoon salt
Cook the pasta according to package directions. Drain, then while still hot toss with the butter, margarine, or olive oil. Set aside.
Mash the salt and garlic cloves together into a paste (a mortar and pestle works great, but so does a fork and some elbow grease).
Put the yogurt in a saucepan over medium heat. In a small bowl, combine the garlic paste with a few tablespoons of heated yogurt and combine well. Stir this mixture back into the yogurt in the pan. Add peas to yogurt and stir. Pour over pasta and toss well to make sure all the pasta is coated. Serve hot or cold.
Options: Use chopped frozen broccoli florets or mixed peas and carrots instead of just peas; add sliced, sauteed mushrooms.