Our version of the Italian-American trattoria dish is great for days when you’re craving warm, energy-dense, comfort food. Greek yogurt is higher in protein and lower in fat than the traditionally used heavy cream,... yet the garlic and Parmesan give this dish its classic flavor. Whether you’re strapped for time or recovering from treatment and feeling low energy, this dish comes together quickly. Just prep the sauce ingredients while the pasta is cooking, then finish the sauce when the pasta is done.
Boil the pasta in salted water for one minute less than package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
In a medium bowl, whisk together yogurt, Parmesan cheese, garlic, and parsley. Slowly whisk in the hot pasta water a little bit at a time. Add the pepper, and taste. Adjust the seasoning with more Parmesan or salt, if needed.
Toss the cooked, hot pasta in the sauce. Serve immediately with extra freshly grated parmesan cheese.
It’s important to use 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 nonfat. Nonfat yogurt is naturally thin and gets its consistency from added carbs, which you don’t want in a pasta dish.
It’s best to use a chunk of Parmesan cheese and grate it as needed. Not only does it taste better, but you won’t be buying air, as you do with pre-grated!