Creamy Tomato Basil Pasta
10min
15min
1
725
Chef's Note
For a smoother sauce, you can blend the tomatoes before adding them to the pan. The Greek yogurt adds creaminess and protein without excess calories from heavy cream. This simple dish comes together quickly but tastes like it took much longer!
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 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 minced garlic and cook for 30 seconds until fragrant.
- 4
Add 4 oz of ground turkey to the skillet, breaking it up with a spoon. Season with 1/4 tsp salt and 1/8 tsp black pepper. Cook for 5-6 minutes until browned and cooked through.
- 5
Add 1/2 cup of diced tomatoes and 1 tbsp of tomato paste to the skillet. Stir to combine and simmer for 5 minutes.
- 6
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.
- 7
Reduce heat to low and stir 1/4 cup of Greek yogurt into the tomato sauce. Add the reserved pasta water to help create a creamy consistency.
- 8
Add the drained pasta to the sauce and toss to coat. Stir in most of the chopped basil, reserving some for garnish.
- 9
Serve topped with 2 tbsp of grated parmesan cheese, remaining basil, and 1/8 tsp red pepper flakes if desired.
Nutrition Information (per serving)
725
63g
63g
24g
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