It’s important to use very fresh yogurt to make this. Even creamy Greek yogurt can become overly tart tasting if it’s been open too long in your fridge.
If you’re watching your fat intake, use 2% yogurt, but not 0%. 0% is naturally thin, and gets its consistency from added carbs, which you don’t want to for a pasta dish.
It’s best to use chunk Parmesan Cheese and grate it as needed. Not only does it taste better, you won’t be buying air as you do with pre-grated!
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.