1 lb rigatoni or medium shell pasta
1 cup plain nonfat yogurt3 tablespoon extra virgin olive oil1/2 cup (packed) fresh basil, plus a few leaves for garnish2 cloves garlic, chopped1/4 cup grated parmesan cheese1/4 teaspoon white pepper1/4 teaspoon salt1 cup chopped tomatoes (optional)1/4 cup toasted pine nuts (optional)
1. In the bowl of a food processor combine the yogurt, olive oil, basil, garlic, parmesan cheese, pepper and salt. Process until all the ingredients are thoroughly mixed. Taste and adjust seasonings. Set aside.
2. Measure 1/2 of the sauce into a large bowl and set aside. Bring a large pot of water to boil. Season water with salt. Add the pasta and cook until al dente (about 12 minutes). Drain. Add the pasta gradually to the yogurt sauce. If you add it too quickly the sauce will break.
3. Garnish with basil leaves, chopped tomatoes and pine nuts if desired.
Adapted from A Communal Table
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This recipe was most recently featured in
Boston Organics Newsletter No. 28 of 2014.