As some of you know, I’m just obsessed with Greek yogurt. Part of this reason is that I have had many many failures at making cream sauces, so Greek yogurt is a great way to cream up your sauces without adding tons of butter/cream to your belly. I find that using 0% fat Greek yogurt doesn’t dramatically change the flavor or texture. This recipe was inspired by Noodles & Co Penne Rosa.
Penne Rosa with Greek Yogurt
(makes about 6-8 servings)
Things you’re going to need:
- 12-16oz Penne Pasta
- 3-4 cloves fresh garlic crushed
- 2 tsp red pepper [optional but the spice will give it an extra kick]
- ~2 TBS olive oil
- 1 whole red onion chopped
- 4 cups fresh spinach
- ~4 cups chopped fresh vegetables (Things that work well include red peppers, sweet peppers, halved grape tomatoes, summer squash, baby bella/crimini mushrooms, get creative!)
- 12-16 oz Greek yogurt
- 12-16oz tomato sauce [I love to make my own using this recipe, but jarred will do the job.]
- 2-3 TBS flour [optional but possibly necessary]
- Goat cheese, feta cheese, or parmesan for garnish and extra tastyness.
— Measure your Greek yogurt and sit on the counter to allow it to get a little warmer than fridge temperature. (This will help prevent curdling)
— Cook your pasta according to the directions for the shortest amount of time recommended unless you love mushy pasta, then heaven help you. Once you drain the pasta, run cold water over it to stop the cooking process.
— Chop your veggies
— In a large skillet, turn temperature to high and heat the olive oil and add your garlic and red pepper let sizzle for about 1-2 minutes, then add your onion & vegetables EXCEPT the spinach. Reduce heat to medium high.
— In a separate bowl, mix the yogurt and tomato sauce together. You want a thick creamy sauce, if you cannot achieve this, add your optional 2-3 TBS flour.
— Cook your vegetables until the onion is translucent and your mushrooms have reduced in size to approximately 1/2 what they were before. Add spinach and put lid over skillet, reduce heat to low and cook 2-3 minutes.
— Remove your vegetables from heat and let sit 2-3 minutes.
— Mix your Greek yogurt/tomato mixture with your pasta mixture in either a large bowl or the pasta pot.
— Add vegetables and stir stir stir.
— Once pasta is coated well and everything is mixed, it’s ready to go. If you have it add some goat cheese, feta or parmesan on top. Yum!