Creamy Tomato Basil Pasta
10min
15min
1
725
Chef's Note
For a creamier sauce without adding more calories, reserve 2 tablespoons of pasta water before draining and add it to the sauce along with the Greek yogurt. The starchy water helps create a silky texture that binds the sauce to the pasta.
Tags
Ingredients
2 oz whole wheat pasta
4 oz lean ground turkey
1/2 cup canned diced tomatoes
1 tbsp tomato paste
1/4 cup Greek yogurt
1/4 cup fresh basil leaves
2 cloves garlic
2 tsp olive oil
2 tbsp grated parmesan cheese
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp red pepper flakes
Instructions
- 1
Bring a medium pot of salted water to a boil for the pasta.
- 2
While waiting for water to boil, mince 2 cloves of garlic and chop 1/4 cup of fresh basil leaves.
- 3
Heat 2 tsp of olive oil in a non-stick skillet over medium heat.
- 4
Add minced garlic to the skillet and cook for 30 seconds until fragrant.
- 5
Add 4 oz of ground turkey to the skillet, breaking it up with a wooden spoon. Cook for about 5 minutes until no longer pink.
- 6
Add 1/2 cup of diced tomatoes and 1 tbsp of tomato paste to the skillet. Stir to combine.
- 7
Season with 1/4 tsp of salt, 1/8 tsp of black pepper, and 1/8 tsp of red pepper flakes. Simmer for 5 minutes.
- 8
Meanwhile, cook 2 oz of whole wheat pasta according to package directions (usually 8-10 minutes). Drain when done.
- 9
Reduce heat to low and stir in 1/4 cup of Greek yogurt into the tomato sauce until well combined and creamy.
- 10
Add the drained pasta to the sauce and toss to coat evenly.
- 11
Remove from heat and stir in half of the chopped basil and 1 tbsp of parmesan cheese.
- 12
Transfer to a serving plate, top with remaining basil and 1 tbsp of parmesan cheese.
Nutrition Information (per serving)
725
63g
63g
24g
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