Try our fantastic and low fat take on a traditional favorite. Buon appetito!
|1⁄2||lb||enriched multigrain pasta (fettucine or angel hair)|
|1||tbsp||extra virgin olive oil|
|1||clove||of garlic (pressed)|
|3⁄4||c||grated Parmigiano Reggiano cheese|
|1||c||Stonyfield Organic Fat Free Milk|
|1||c||Stonyfield Organic Fat Free Plain Yogurt|
|fresh ground black pepper to taste|
Fill a large pot halfway with water and add 1/2 tablespoon of salt.
Place over high heat and bring to a boil.
Add the pasta and cook until al dente, about 4 to 5 minutes, then drain it in a colander and rinse with hot water.
Place a large skillet over medium heat and add olive oil and garlic, sauté for about 1 minute.
Add pasta and 1/2 cup of Parmigiano-Reggiano cheese and toss well.
Add 1 cup of milk, stir and raise the heat to medium-high for about 2 minutes.
Reduce the heat to low and add 1 cup of yogurt and mix well.
Turn off the heat and sprinkle the remaining 1/4 cup of cheese, fresh ground pepper and cover the skillet.
Allow the pasta to absorb all the liquids for about 12 to 15 minutes and serve.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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