Our quick and easy pasta dish, made creamy with Greek yogurt and bursting with extra sweetness from the sun-dried tomatoes (to save time, look for the jar that is already julienned). Round out this pasta with sausage and your favorite greens.


Creamy Orecchiette

Our quick and easy pasta dish, made creamy with Greek yogurt and bursting with extra sweetness from the sun-dried tomatoes (to save time, look for the jar that is already julienned). Round out this pasta with sausage and your favorite greens.

Ready In: 30 minutes

Level: Easy


Prep: 10 minutes

Cook: 20 minutes

Yields: 4 servings

    Ingredients

  • 1/2 C Stonyfield Organic Whole Milk Greek Plain Yogurt
  • 1/2 C olive-oil packed julienned sliced sun-dried tomatoes, patted dry
  • 4 Tbsp tomato paste
  • 16 oz. dried orecchiette pasta (or substitute with penne)
  • 1 Tbsp olive oil
  • 4 sweet Italian sausages (about 1 pound), casings removed
  • 3 cloves garlic, peeled and minced
  • 5 oz. mixed prewashed greens (such as spinach, kale, chard, collard, mustard greens)
  • 1 Tbsp balsamic vinegar
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp crushed red pepper flakes + more for garnish
  • 1/4 C freshly grated Parmesan + more for garnish
  • 2 T toasted pine nuts (optional)
  • 1+1/2 Tbsp chopped fresh basil leaves, for garnish (optional)

directions

Step 1

Mix yogurt, sundried tomatoes, and tomato paste in a small bowl. Set aside.

Step 2

Bring a large pot of salted water to a boil. Cook orecchiette according to package directions, about 9 to 11 minutes. Reserve ½ cup of the pasta water. Drain and set aside.

Step 3

Meanwhile, cook the sausage. Heat the oil in a large non-stick skillet over medium heat. Brown sausage, breaking them into small pieces with a wooden spatula. Cook, stirring from time to time, until the sausage browns, 8 to 10 minutes.

Step 4

Add the garlic and stir until fragrant, about 1 minute. Add the greens and stir until wilted. Turn off the heat. Add the vinegar, salt, black pepper, and red pepper flakes.

Step 5

Pour half the reserved pasta water into the yogurt and tomato mixture. Stir the yogurt mixture into the pan and add the pasta. Toss gently to combine. Add the rest of the pasta water to the pan, if needed, to create a sauce that lightly coats the pasta. Stir in the grated parmesan. Top with toasted pine nuts and garnish with basil. Serve immediately with more parmesan, if desired.