The other night I was craving pasta in white wine sauce, but I was also craving something creamy. After perusing the internet, I decided to add a few tablespoons of yogurt to my pasta dish. The result was surprisingly good. The creamy and tartness of the sauce beautifully compliments the texture of the whole wheat pasta and the red pepper flakes add just the right amount of bite.
I used creamy European style yogurt for this dish because that’s what I had on hand. Probably any unsweetened yogurt will work.
Time to make: about 30 min.
- 1/2 lb whole wheat pasta
- 1 tablespoon olive oil
- 1 small/medium onion, chopped
- 2-3 cloves garlic (or more), minced
- 1 medium yellow squash
- 2/3 cup white wine
- 3/4 cup frozen peas
- 1 cup whole cherry tomatoes
- 8 tablespoons non-fat plain creamy European style yogurt
- 2 teaspoons Italian spice
- 2 teaspoons dried basil
- 1-2 teaspoons roasted red pepper flakes (depending on how much heat you like)
- Salt and pepper to taste
- Parmesan cheese (optional)
- Cook pasta according to package directions.
- Heat olive oil in a large, flat-bottomed pan. Add onions and garlic. Cook, stirring occasionally, until onions are translucent and fragrant.
- Add yellow squash. Cook for 5 minutes or until squash is warmed through.
- Add white wine and peas, cover, and allow to simmer for about 5 minutes, or until peas are thawed and hot.
- Add tomatoes and spices. Cook until the mixture is warmed through, about 3-5 min.
- Add sauce to pasta.
- Add yogurt and toss.
- If desired, garnish with Parmesan cheese.
This recipe is still needs some tweaking, but I’m too excited not to share it. If you have any suggestions, please let me know.