Yogurt Pesto Pasta Recipe

Name: Yogurt Pesto Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 onion (6 oz.), chopped; 3 cloves garlic, sliced; 1/3 pound mushrooms, rinsed and sliced; 2/3 cup (3 oz.) chopped cooked ham; 1 can (15 oz.) tomato sauce; 1/3 cup (3 oz.) pesto or 2 tablespoons dried basil; 1 package (10 oz.) frozen chopped spinach, thawed; 1 pound dried vermicelli; 1 pint plain nonfat yogurt; 4 teaspoons cornstarch; Salt and pepper

Servings: persons

2 teaspoons olive oil
1 onion (6 oz.), chopped
3 cloves garlic, sliced
1/3 pound mushrooms, rinsed and sliced
2/3 cup (3 oz.) chopped cooked ham
1 can (15 oz.) tomato sauce
1/3 cup (3 oz.) pesto or 2 tablespoons dried basil
1 package (10 oz.) frozen chopped spinach, thawed
1 pound dried vermicelli
1 pint plain nonfat yogurt
4 teaspoons cornstarch
Salt and pepper

1
In a 10- to 12-inch frying pan, combine oil, onion, garlic, and mushrooms. Stir often over high heat until onion is limp, 3 to 4 minutes.
2
Add ham and stir often until mushrooms are lightly browned, about 5 minutes longer.
3
Add tomato sauce and pesto to mushroom mixture. Turn heat down to low.
4
Squeeze liquid from spinach. Add spinach to pan and heat until simmering.
5
Meanwhile, cook vermicelli in about 3 quarts boiling water until just tender to bite, 7 to 9 minutes. Drain and keep warm.
6
Mix yogurt and cornstarch. Stir into sauce, then stir over high heat until bubbling, about 3 minutes.
7
Pour sauce over pasta. Mix to blend. Add salt and pepper to taste.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 onion (6 oz.), chopped, 3 cloves garlic, sliced, 1/3 pound mushrooms, rinsed and sliced, and more.

Yes, Yogurt Pesto Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yogurt Pesto Pasta

How did you like this recipe?

Frequently Asked Questions