Ingredients
8 ounces whole wheat penne
2 cups low-fat marinara (Rocco includes a recipe for one in the book on pg 206)
Pinch of crushed red pepper
7 ounces 2% Greek yogurt
1 cup chopped fresh basil
Salt and freshly ground black pepper
6 Tbsp. grated Parmigiano Reggiano cheese
Preparation
Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions, about 9 minutes; drain.
While the pasta is cooking, bring the marinara sauce and crushed red pepper to a simmer in a large nonstick sauté pan over medium heat.Cook the sauce, stirring it occasionally with a heat- resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove the sauté pan from the heat.
Stir about 1/2 cup of the marinara sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling). Then whisk the yogurt mixture back into the marinara sauce.
In a large serving bowl, toss the sauce with the drained penne and the basil. Season with salt and pepper to taste. Sprinkle the cheese on top, and serve.
Nutritional Information:
Before: 60g fat, 618 calories After: 4.8g fat, 320 calories
18g protein, 55g carbohydrates, 11mg cholesterol, 6g fiber, 416mg sodium
