Pasta with Yogurt Pesto

Health score
44%
Pasta with Yogurt Pesto
15 min.
4
675kcal

Suggestions


Are you ready to elevate your pasta game with a delightful twist? Introducing Pasta with Yogurt Pesto, a vibrant and creamy dish that combines the freshness of basil with the tanginess of yogurt, creating a unique flavor profile that will tantalize your taste buds. This recipe is not only quick and easy, taking just 15 minutes to prepare, but it also serves as a versatile option for any meal—be it a side dish, a light lunch, or a satisfying main course.

The star of this dish is the homemade yogurt pesto, which is a refreshing alternative to traditional pesto. By blending fresh basil, garlic, and nuts with creamy yogurt and rich olive oil, you create a luscious sauce that clings beautifully to the pasta. The addition of Parmesan adds a savory depth, while the choice of fusilli or other short, curly pasta ensures that every bite is packed with flavor.

With a calorie count of 675 kcal per serving, this dish is not only delicious but also nutritious, making it a perfect choice for those looking to enjoy a wholesome meal without compromising on taste. Whether you're cooking for family or entertaining friends, Pasta with Yogurt Pesto is sure to impress. So grab your ingredients and get ready to indulge in a pasta experience like no other!

Ingredients

  • cups basil fresh packed
  • pound rotini pasta 
  • clove garlic coarsely chopped
  • 0.5 cup yogurt plain low-fat
  • 0.3 cup olive oil extra virgin extra-virgin
  • 0.3 cup parmesan grated
  • 0.3 cup walnut pieces 
  • servings salt and pepper 

Equipment

  • food processor
  • bowl
  • pot
  • blender

Directions

  1. Combine garlic, basil and nuts in bowl of a food processor or a blender and process until finely chopped, scraping down sides of bowl once or twice. With motor running, add olive oil in a slow, steady stream. Scrape mixture into a small bowl and stir in cheese and yogurt. Season with salt. Cover with plastic and refrigerate for up to 3 days, until ready to use.
  2. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup cooking liquid.
  3. Drain pasta and return to pot. Toss with pesto. If pasta looks too dry, add reserved cooking liquid, 1 Tbsp. at a time, to moisten. Season with salt and pepper to taste.
  4. Serve immediately.

Nutrition Facts

Calories675kcal
Protein11.95%
Fat35.54%
Carbs52.51%

Properties

Glycemic Index
47.25
Glycemic Load
34.35
Inflammation Score
-7
Nutrition Score
21.225217423361%

Flavonoids

Cyanidin
0.2mg
Apigenin
0.02mg
Luteolin
0.02mg
Myricetin
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:675.32kcal
33.77%
Fat:26.65g
41%
Saturated Fat:4.58g
28.65%
Carbohydrates:88.6g
29.53%
Net Carbohydrates:84.27g
30.64%
Sugar:5.47g
6.08%
Cholesterol:6.09mg
2.03%
Sodium:323.27mg
14.06%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:20.17g
40.33%
Selenium:74.59µg
106.55%
Manganese:1.44mg
72.14%
Vitamin K:61.13µg
58.22%
Phosphorus:334.97mg
33.5%
Copper:0.5mg
24.93%
Magnesium:87.48mg
21.87%
Vitamin E:2.89mg
19.25%
Calcium:183.92mg
18.39%
Fiber:4.33g
17.31%
Zinc:2.38mg
15.84%
Vitamin A:698.96IU
13.98%
Iron:2.26mg
12.55%
Vitamin B6:0.25mg
12.44%
Potassium:401.17mg
11.46%
Vitamin B3:2.17mg
10.88%
Vitamin B2:0.18mg
10.31%
Vitamin B1:0.15mg
9.9%
Folate:39.57µg
9.89%
Vitamin B5:0.77mg
7.69%
Vitamin B12:0.25µg
4.11%
Vitamin C:2.73mg
3.31%
Source:My Recipes