Creamy Tomato Basil Pasta
10min
15min
1
725
Chef's Note
For an extra protein boost, you can add a bit more Greek yogurt to the sauce. The key to this dish is not overcooking the pasta - keep it al dente for the best texture. If you prefer a smoother sauce, you can blend the tomatoes before adding them to the pan.
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
1 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 the water to boil, mince 2 cloves of garlic and chop 1/4 cup of fresh basil leaves.
- 3
Heat 1 tsp of olive oil in a non-stick skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- 4
Add 4 oz of lean ground turkey to the skillet, breaking it up with a wooden spoon. Cook for about 5 minutes until no longer pink.
- 5
Add 1/2 cup of canned diced tomatoes and 1 tbsp of tomato paste to the skillet. Stir to combine.
- 6
Season with 1/4 tsp of salt, 1/8 tsp of black pepper, and 1/8 tsp of red pepper flakes. Reduce heat to low and simmer for 5 minutes.
- 7
Meanwhile, cook 2 oz of whole wheat pasta according to package directions until al dente (usually 8-10 minutes). Drain, reserving 2 tbsp of pasta water.
- 8
Remove the sauce from heat and stir in 1/4 cup of Greek yogurt until well combined and creamy.
- 9
Add the cooked pasta and reserved pasta water to the sauce. Stir to coat the pasta evenly.
- 10
Fold in most of the chopped basil, saving some for garnish.
- 11
Serve topped with 2 tbsp of grated parmesan cheese and the remaining fresh basil.
Nutrition Information (per serving)
725
63g
63g
24g
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