Pasta With Sundried Tomato Pesto Yogurt Cream Sauce

1. 1

   Cook pasta al dente, reserve liquid and set aside. Most anything works, from linguine to penne.

2. 2

   In a large bowl, mix room temperature Greek yogurt, goat cheese, and mozzarella, stirring to combine.

3. 3

   Ladle some reserved pasta water into cheeses to thin it out to make the sauce.

4. 4

   Once sauce is proper consistency, adjust seasoning.

5. 5

   Ladle over individual plates of pasta, tossing to coat every strand.

6. 6

   Incorporate any cooked, sliced protein, portion of protein and/or vegetables if desired.

7. 7

   Sprinkle parmesan and fresh parsley on each plate for garnish.

8. 8

   Serve with fresh salad and bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.