Spring Herbed Pasta

Rating: 
0
No votes yet
Like it:

Whether you serve it cold at a picnic or warm on your kitchen table, this herbed pasta is simply delicious.

370
Calories
8g
Fat
18g
Protein
6
Servings

Ingredients

1 lb whole wheat farfalle pasta (bow tie)
1 T olive oil
1 1/2 T chives (chopped)
1 1/2 T basil
1 1/2 T dill
1 c Stonyfield Organic Low Fat Plain Yogurt
1/4 c sundried tomatoes (chopped)
1/2 t sea salt
1/2 t pepper
3/4 c shredded Parmesan cheese
Nutrition Information: 
Calories: 
370
Calories from Fat: 
70
Total Fat: 
8g
Saturated Fat: 
3g
Cholesterol: 
15mg
Sodium: 
470mg
Total Carbohydrate: 
61g
Dietary Fiber: 
7g
Sugars: 
3g
Protein: 
18g
Vitamin A: 
4%
Vitamin C: 
2%
Calcium: 
25%
Iron: 
15%

Preparation:

Step 1

Cook pasta in boiling salted water according to package instructions. Drain pasta. Return pasta to stock pot. Toss with olive oil. Mix in herbs, yogurt, sundried tomatoes, salt and pepper.

Step 2

Return stock pot to burner and reheat over medium-low until warmed through, stirring frequently with a rubber spatula. Be careful not to overheat as yogurt will separate.

Step 3

Once heated through, remove from burner and add parmesan cheese and fold into pasta. Serve immediately.

Additional notes: 

Note: This recipe is also delicious served cold. Simple mix all of ingredients into cold, prepared noodles.

Ingredients

1 lb whole wheat farfalle pasta (bow tie)
1 T olive oil
1 1/2 T chives (chopped)
1 1/2 T basil
1 1/2 T dill
1 c Stonyfield Organic Low Fat Plain Yogurt
1/4 c sundried tomatoes (chopped)
1/2 t sea salt
1/2 t pepper
3/4 c shredded Parmesan cheese
Nutrition Information: 
Calories: 
370
Calories from Fat: 
70
Total Fat: 
8g
Saturated Fat: 
3g
Cholesterol: 
15mg
Sodium: 
470mg
Total Carbohydrate: 
61g
Dietary Fiber: 
7g
Sugars: 
3g
Protein: 
18g
Vitamin A: 
4%
Vitamin C: 
2%
Calcium: 
25%
Iron: 
15%

Comments and Reviews