Creamy Pesto Garden Pasta

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I love pesto pasta, especially the creamy kind. Sadly, it has a ton of fat and calories. What with a half a cup of olive oil in the pesto and at least a 1/4 cup of cream, it’s a miracle I survived as long as I have eating it as much as I did. Now a days I am trying to eat healthier with less saturated fats and more veggies. So I have adapted the original recipe to what you see here. This version is much lighter than the original, with over 10 servings of veggies and only a small fraction of the oil while maintaining the creamy deliciousness of the original. The real trick here is the nonfat yogurt mixed into the pesto and the use of pasta water to bring it all together at the end and create that silky, creamy sauce which makes this dish so delicious.

Ingredients:
1/2 lb of Whole Wheat Rotini Pasta
5 Small Zucchini
2 Bunches of Kale
1 Bunch of Basil
3 Cloves of Garlic diced/pressed
2 Tbs Olive Oil
1 6oz Container Nonfat Greek Yogurt (Fage)
1 Cup Cherry Tomatoes
1 Small  Bag of Frozen Peas
Olive Oil Cooking Spray
Salt to taste

Instructions:
1. Place a pot of boiling water over high heat with a liberal pinch of salt
2. Place a large nonstick skillet over high heat
3. Dice zucchini
4. Spray large skillet with olive oil cooking spray
5. Add Zucchini, a sprinkle of salt and cook on high heat tossing until brown
6. Add basil, olive oil and 1 clove or garlic to the food processor and process. Then add 3 tbs of hot water from the pot on the stove, or enough to reach a smooth consistency
7. Slice Kale into thin strips
8. Once the zucchini is browned add the kale and remaining garlic to pan
9. Slice the tomatoes in half and add to a large pasta/serving bowl with a pinch of salt
10. Add the pesto to the bottom of the pasta bowl and mix in the greek yogurt
11. Once the kale is wilted and cooked through add to the bowl
12. Add peas to the pan and cook until warmed through
13. Drain pasta once cooked through reserving a cup or so of the pasta water
14. Stir to combine adding a 1/4 cup of the reserved pasta water or as much as necessary to get a creamy sauce
15. Apply to face

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