Ingredients
8 ounces whole wheat penne
2 cups low-fat marinara sauce
Pinch crushed red pepper
1 7-ounce container 2 percent Greek yogurt
1 cup chopped fresh basil
Salt and freshly ground black pepper, to taste
6 tablespoons grated Parmigiano-Reggiano
Preparation
Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions, about 9 minutes; drain. While pasta is cooking, bring marinara sauce and crushed red pepper to simmer in a large nonstick saute pan over medium heat. Cook sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove saute pan from heat. Stir about 1/2 cup marinara sauce into yogurt until smooth (this prevents yogurt from curdling). Then whisk yogurt mixture back into saute pan with remaining sauce. In a large bowl, toss sauce with drained penne and basil. Season with salt and pepper. Sprinkle cheese on top. Nutrition facts per serving: 320 calories, 18g protein, 55g carbohydrate, 4.8g fat (2g saturated), 6g fiber
