This is a quick pasta recipe I found on one of my favorite blogs. The recipe is just so blog worthy, as it is very simple and super delicious. The major feat here though is a creamy pasta that is not fattening or dry. You know the scenario-you skimp on cream sauce for the hips and end up with a dry pasta dish, or you go ahead and make enough buttery cream sauce only to regret the indulgence later. Well, there's none of that going on here, Dearies!
You also get a dose of friendly flora for your digestive tract with this dish, which is something we can all use these days!
Recipe adapted a bit from Serendipity-Serves 4-5
1 lb. of your favorite pasta
1 1/4 Cup Low Fat Plain Yogurt (Organic Please!)
6 Tbsp. of Basil Pesto
2-3 Tbsp. Real Parmesan Cheese
Salt & Black Pepper to taste
Boil your pasta according to package instructions.
About 3 minutes before your pasta is done boiling, place the yogurt, pesto, and cheese in a pan on very low heat-as low as your stove can go. You're only taking the chill off this mixture, not cooking it! Whisk the mixture a bit while waiting for pasta to be done. Drain the pasta well and throw into the pan. Remove from the heat immediately and mix well. Serve with extra Parmesan, sea salt, and black pepper.
Oh, & a rum shot for extra digestive help!
p.s.-I'm going to see if I can veganize this recipe for my vegan lovelies. I feel it's just a matter of finding the right plain, vegan yogurt. Hmm?