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1
Bring a large pot of lightly salted water to a boil.
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2
Add the pasta and cook according to the package directions, about 9 minutes; drain.
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3
While the pasta is cooking, bring the marinara sauce and crushed red pepper to a simmer in a large nonstick saute pan over medium heat.
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4
Cook the sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes.
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5
Remove the saute pan from the heat.
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6
Stir about 1/2 cup of the marinara sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling).
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7
Then whisk the yogurt mixture back into the marinara sauce.
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8
In a large serving bowl, toss the sauce with the drained penne and the basil.
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9
Season with salt and pepper to taste.
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10
Sprinkle the cheese on top, and serve.
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11
Whole-wheat pasta has a dense texture that makes it a little tougher than regular pasta.
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12
Some people like that chewiness; some dont.
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13
If youre in the latter category, overcook it a bit.
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14
Toward the end of the cooking time, keep testing it until its as tender as you like it.
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15
Fat: 60g (before), 4.8g (after)
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16
Calories: 618 (before), 320 (after)
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17
Protein: 18g
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18
Carbohydrates: 55g
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19
Cholesterol: 11mg
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20
Fiber: 6g
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21
Sodium: 416mg
