Creamy Caprese Pasta Recipe
Just plain healthy recipe...
1 pound whole wheat pasta twists
1 cup fat free plain yogurt
4 teaspoons extra virgin olive oil
1/2 teaspoon salt
1 clove garlic
1 cup packed fresh basil leaves (or 8 teaspoons dried)
2 medium tomatoes, chopped
1 teaspoon balsamic or red wine vinegar
6 ounces reduced-fat Mozzarella cheese, cubed
Prepare the pasta per package directions. Drain and return to the pot.
Place the yogurt, oil, salt and garlic in a blender. Process until smooth. Add the basil and blend well. Pour over the pasta and mix well.
Place the tomatoes in a small bowl. Toss with the vinegar, then ad the cheese. Serve over the pasta.
About the Basil
This recipe calls for fresh basil leaves, which lend the best flavor. However, if needed, you can use dried basil leaf in its place. The general rule is to use a third as much dried as you would fresh, and, conversely, three times as much fresh herb as you would dried. For example, use one teaspoon dried basil for every tablespoon of fresh basil you would have used. For one-cup, that would be 8 teaspoons.
If using dried basil, we recommend a good, natural sweet basil, such as Organic Basil Leaf.
Yield: 5 servings
Calories: 475; Total Fat: 11g; Cholesterol: 20mg; Fiber: 11g; Sodium: 418mg