Low Fat Pasta Primavera

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While chatting on twitter last week, I shared with a group of tweeters that there was an easy way to re-make alfredo sauce without all of the calories. I do love Alfredo Sauce and make it whenever I can, but with spring and summer coming, a low fat recipe is welcomed by all. Because of that, I had everyone asking for the recipe. The problem was that I hadn’t made it in ages, and didn’t have a link on the blog to the recipe, but I do now!

This is super simple. I mean, it’s really really simple. I love this recipe because you can add more to it in the forms of your favorite veggies to “beef” it up a bit, or you can keep it simple and use it as a side to a lean protein if you choose. I the picture, I decided to double the recipe, use multi-colored pasta and add in sweet peas and asparagus. Whole grain pasta would also work well. It was a meatless dinner and everyone was full. I’d say it was a win-win situation.

Low Fat Pasta Primavera

Ingredients
2 five to six ounce cups of plain Greek yogurt
1/2 box short pasta(bow ties, penne, ziti, rotini, etc)
1/2 cup grated Parmesan cheese
1/4 cup hot pasta water
1/2 teaspoon black pepper
2 pinches kosher salt

Instructions
Place a large pot of water on high heat and bring to a boil.
Once boiling, season the water with salt, place pasta in pot and bring down to medium-low heat.
While the pasta is cooking, place Greek yogurt in another pot. Mix in Parmesan cheese, black pepper and kosher salt.
Once pasta is Al Dente, take 1/4th of the pasta water and slowing incorporate into the yogurt mixture.
Drain the pasta and place into the creamy mixture. Toss well, sprinkle a little more Parmesan on top and serve immediately.

Note: this is a no frills, totally good recipe. Please feel free to add some herbs from your garden or your favorite veggie to the mix. Parsley works well, and basil would be even better. Enjoy!