Greek Yogurt Pesto Pasta Recipes

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GREEK YOGURT PASTA SALAD



Greek Yogurt Pasta Salad image

Cold pasta salad with Greek yogurt for my dear friend who doesn't like vinegar.

Provided by Laura Miller

Categories     Salad     Pasta Salad

Time 35m

Yield 6

Number Of Ingredients 7

½ (8 ounce) package penne pasta
1 cup frozen peas
5 ounces sharp Cheddar cheese, cubed
6 slices cooked crispy bacon, minced
½ bell pepper, chopped
¼ onion, minced
1 (6 ounce) container plain Greek yogurt

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and transfer to a large bowl. Mix in frozen peas (which will thaw and cool the pasta at the same time).
  • Add Cheddar cheese, bacon, bell pepper, and onion; mix well. Stir in Greek yogurt. Serve immediately or refrigerate for later.

Nutrition Facts : Calories 287.7 calories, Carbohydrate 19.7 g, Cholesterol 44.3 mg, Fat 16.2 g, Fiber 2 g, Protein 16 g, SaturatedFat 8.1 g, Sodium 471.9 mg, Sugar 3.8 g

PASTA WITH SUNDRIED TOMATO PESTO YOGURT CREAM SAUCE



Pasta With Sundried Tomato Pesto Yogurt Cream Sauce image

This is a healthier version of a cream sauce since it is made with Greek yogurt rather than traditional cream. It is suitable for lunch, dinner or even brunch.

Provided by commercesd

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

8 ounces pasta
1/2 cup yogurt, room temperature
1 ounce goat cheese
1/4 cup mozzarella cheese, shredded
4 tablespoons sun-dried tomato pesto
1/4 cup parsley, garnish
1/4 cup grated parmesan cheese, garnish

Steps:

  • Cook pasta al dente, reserve liquid and set aside. Most anything works, from linguine to penne.
  • In a large bowl, mix room temperature Greek yogurt, goat cheese, and mozzarella, stirring to combine.
  • Ladle some reserved pasta water into cheeses to thin it out to make the sauce.
  • Once sauce is proper consistency, adjust seasoning.
  • Ladle over individual plates of pasta, tossing to coat every strand.
  • Incorporate any cooked, sliced protein, portion of protein and/or vegetables if desired.
  • Sprinkle parmesan and fresh parsley on each plate for garnish.
  • Serve with fresh salad and bread.

Nutrition Facts : Calories 610.6, Fat 14.7, SaturatedFat 8.5, Cholesterol 41.2, Sodium 391.2, Carbohydrate 89.6, Fiber 3.9, Sugar 6.6, Protein 28.2

PASTA WITH YOGURT PESTO



Pasta With Yogurt Pesto image

A creamy flavoursome pesto without cheese or oil. Using yogurt is a great way to create an indulgent tasting yet low fat, healthy sauce.

Provided by isobelstorm

Time 40m

Yield Serves 4

Number Of Ingredients 13

40g walnut pieces
2 garlic cloves, crushed
zest of 1 lemon
25g fresh parsley
Small handful of fresh mint leaves
125g Yeo Valley Organic Fat Free Natural Yogurt
Salt and freshly ground black pepper
200g asparagus tips
350g spaghetti or other pasta shape
Pinch of chilli flakes
1tsp bouillon vegetable stock powder
3tbsp water
1tbsp lemon juice

Steps:

  • First make the pesto. Place the walnut pieces, garlic, lemon zest and herbs in a food processor and blend until finely chopped.
  • Gradually add the yogurt to form a smooth sauce. Season with a little black pepper. Chill in the fridge until required. This will keep covered in the fridge for up to 2 days.
  • Trim the asparagus tips. Bring a large pan of salted water to the boil. Add the spaghetti and cook according to the packet instructions.
  • Five minutes before the end, heat a large frying pan and add the chilli flakes, bouillon powder and water. Stir to dissolve the powder then toss in the asparagus tips and saute for 3-4 minutes.
  • Drain the spaghetti and tip into the frying pan with the lemon juice. Pour over the pesto sauce and toss thoroughly.
  • Serve immediately with lemon wedges and salad. For additional flavour you could sprinkle over a little freshly grated parmesan cheese.

PESTO WITH YOGURT



Pesto with Yogurt image

Provided by Al Herron

Categories     Condiment/Spread     Sauce     Garlic     No-Cook     Quick & Easy     Parmesan     Basil     Walnut     Gourmet     Arizona

Yield Makes about 1 1/3 cups, enough to sauce 1 pound of pasta

Number Of Ingredients 7

2 garlic cloves
1/2 teaspoon salt
2 cups packed fresh basil leaves
1/2 cup walnuts
1/3 cup freshly grated Parmesan
1/2 cup extra-virgin olive oil
1/4 cup plain yogurt

Steps:

  • Mince garlic and mash to a paste with salt. In a food processor purée garlic paste, basil, walnuts, Parmesan, and oil until smooth. Add yogurt and combine well. Pesto keeps, its surface covered with plastic wrap, chilled, 5 days.

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