Best Pasta With Yogurt Pesto Recipes

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CHICKEN PESTO PASTA



Chicken Pesto Pasta image

Rich and creamy Chicken Pesto Pasta Bake with tomatoes, whole wheat noodles, bright pesto, and Greek yogurt. Healthy, freezer friendly, and flavor packed!

Provided by Erin Clarke / Well Plated

Categories     Dinner     Main Course

Time 50m

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
1 1/4 pounds boneless skinless chicken breasts (cut into bite-sized pieces)
½ teaspoon kosher salt
1/4 teaspoon black pepper
1 pound DeLallo Whole Wheat Pasta
1 6.35 ounce jar DeLallo Simply Pesto (Traditional Pesto flavor)
1 cup nonfat plain Greek yogurt
1 (10-ounce) package frozen spinach (thawed with as much of the liquid squeezed out as possible.)
2 pints cherry tomatoes
1/4 teaspoon red pepper flakes
1 cup shredded part-skim mozzarella cheese (or a blend of mozzarella and provolone)
¼ cup tightly packed fresh basil leaves (roughly chopped, divided)
¼ cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
  • In a large skillet, heat the olive oil over medium high. Once the oil is hot and shimmering, add the diced chicken. Sprinkle with salt and pepper. Sauté the chicken until golden on all sides and fully cooked through, about 4 minutes. Remove to a plate and set aside.
  • In a large stockpot of boiling, generously salted water, cook the pasta to al dente according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain. Return pasta to the stockpot.
  • While the pasta cooks, in a small bowl, whisk together the pesto and Greek yogurt until evenly combined.
  • Stir in the spinach, breaking it up as needed and stirring until evenly combined.
  • To the stockpot with the pasta, add the pesto/Greek yogurt mixture. Gently stir to coat the noodles in the pesto mixture. If the sauce is too thick, splash in some of the pasta water. It should be a little saucy.
  • Add the cooked chicken, cherry tomatoes, and red pepper flakes. Gently toss to combine.
  • Pour half of the pasta into the prepared baking dish. Sprinkle evenly with 1/2 cup mozzarella and half of the basil. Layer the remaining half of the pasta over the top, spreading it into an even layer. Sprinkle with the remaining 1/2 cup mozzarella.
  • Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and sprinkle immediately with the Parmesan cheese and fresh basil. Serve warm.

Nutrition Facts : ServingSize 1 (of 10), Calories 300 kcal, Carbohydrate 33 g, Protein 25 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 47 mg, Fiber 4 g, Sugar 4 g

PESTO & YOGURT PASTA



Pesto & Yogurt Pasta image

This is really a healthy and delicious way to serve creamy pasta. It's comfort food at its best!

Provided by Catherine Cappiello Pappas

Categories     Pasta

Time 30m

Number Of Ingredients 8

1 1/2 c flat leaf parsley
3 clove garlic
1/4 c mixed nuts
2 Tbsp olive oil
1/4 c low-fat plain yogurt (can be substituted with greek yogurt)
1/4 c grated parmesan cheese
salt & pepper
1/2 lb farfalle (use your favorite pasta or spaghetti)

Steps:

  • 1. In a food processor, blend parsley, garlic, nuts and oil until smooth. Mix in yogurt and cheese. Season with salt and pepper. Cook pasta in a large pot of boiling water, stirring occasionally until al dente. Toss pasta and pesto sauce together in a large bowl. Serve & Enjoy!

CREAMY AVOCADO PESTO PASTA



Creamy Avocado Pesto Pasta image

The addition of avocado lends a lovely creamy texture to this pesto. The ripe fruit imparts richness to the sauce, while nutty roasted pepitas add a deep toasty flavor. If you can only find raw pepitas, simply toss them with olive oil and salt, then toast in a skillet over medium-low heat, stirring, until they start to pop and turn golden brown. Shower the dressed pasta with more crunchy pepitas for a nice contrast to the velvety sauce. Leftover pesto can be refrigerated for two days; press the surface with plastic wrap to avoid discoloration (any browned areas on top should be scraped off before using). The pesto also makes a tasty avocado toast, sandwich spread or crudité dip.

Provided by Kay Chun

Categories     dinner, easy, lunch, quick, weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and black pepper
3/4 cup roasted, salted pepitas, plus more for garnish
1 small garlic clove
1 medium (ripe) avocado
2 tablespoons fresh lemon juice
3/4 cup freshly grated Parmesan (about 3 ounces), plus more for garnish
3 packed cups fresh basil leaves (about 3 ounces), plus more for garnish
1/2 cup extra-virgin olive oil
1 pound fusilli or rotini

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, in a food processor, pulse pepitas and garlic until finely chopped. Halve avocado, discard the pit and scoop out flesh. (You should have about 3/4 cup, or 5 ounces.) Add avocado flesh, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper to food processor and pulse until chunky.
  • Add cheese and basil to food processor. With motor running, drizzle in 1/2 cup water, then drizzle in oil until well blended, scraping down sides as needed. Transfer 2 cups of pesto to a large bowl. Refrigerate any remaining pesto for another use.
  • Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta. Add pasta and pasta water to pesto in large bowl and toss until pasta is nicely coated in sauce.
  • Divide pasta among 4 bowls. Top with more pepitas, cheese and basil.

PESTO WITH YOGURT



Pesto with Yogurt image

Provided by Al Herron

Categories     Condiment/Spread     Sauce     Garlic     No-Cook     Quick & Easy     Parmesan     Basil     Walnut     Gourmet     Arizona

Yield Makes about 1 1/3 cups, enough to sauce 1 pound of pasta

Number Of Ingredients 7

2 garlic cloves
1/2 teaspoon salt
2 cups packed fresh basil leaves
1/2 cup walnuts
1/3 cup freshly grated Parmesan
1/2 cup extra-virgin olive oil
1/4 cup plain yogurt

Steps:

  • Mince garlic and mash to a paste with salt. In a food processor purée garlic paste, basil, walnuts, Parmesan, and oil until smooth. Add yogurt and combine well. Pesto keeps, its surface covered with plastic wrap, chilled, 5 days.

PESTO-YOGURT SAUCE



Pesto-Yogurt Sauce image

Serve this sauce as a dip for vegetables or as a topping for grilled fish or steak. Toss with boiled potatoes, sauteed greens, or cooked shredded chicken. Stir it into an omelet, scrambled eggs, pasta, or soup. Use it as a sandwich spread or rub under the skin of a whole chicken before roasting.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 2 cups

Number Of Ingredients 3

1/2 cup Basic Basil Pesto
1 1/2 cups low-fat Greek yogurt
Coarse salt and ground pepper

Steps:

  • In a small bowl, mix together pesto and yogurt. Season with salt and pepper.

Nutrition Facts : Calories 94 g, Fat 8 g, Protein 3 g

PASTA WITH CHOPPED PESTO AND PEAS



Pasta With Chopped Pesto and Peas image

This pesto doesn't call for a food processor, blender, or mortar and pestle - and it's better for it. Instead, all of the elements are chopped and mashed together by hand. (Pesto means "to pound, crush or smash" in Italian.) In Tuscany, this would be done with a half moon-shaped mezzaluna, but a chef's knife does the job, too. The result is a more textured mix with bright pops of flavor, like a sauce, herb salad and nut garnish in one. Basil and pine nuts are classic choices, but this version, "I Dream of Dinner (So You Don't Have To)," by Ali Slagle (Clarkson Potter, 2022), was guided by the pesto ratio in "Salt, Fat, Acid, Heat" by Samin Nosrat. It works with whatever soft herbs and nuts that you like and have on hand.

Provided by Ali Slagle

Categories     weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and black pepper
1/2 cup raw walnuts, pine nuts, pistachios, almonds or a combination
2 ounces Parmesan, plus more for serving
1 large garlic clove
2 packed cups soft herbs, such as basil, parsley, mint or arugula
1/2 cup extra-virgin olive oil, plus more for serving
1 pound curly pasta, such as casarecce or fusilli
2 cups (10 ounces) frozen peas

Steps:

  • Bring a large pot of salted water to a boil. In a small or medium skillet over medium, toast nuts, shaking the skillet occasionally until browned (try one to see), 4 to 6 minutes. Transfer to a cutting board to cool.
  • As the nuts cool, into a large bowl, grate the Parmesan on the small holes of a box grater (or pulse chunks in a blender).
  • Add the garlic clove and a pinch of salt to the pile of nuts and coarsely chop the nuts and garlic together. Add a handful of the herbs and another pinch of salt, and coarsely chop. (Opt for forceful, purposeful chops as opposed to soft, timid ones.) Toss and smash the mixture every few chops. Repeat with the remaining herbs, salting at each step, until a wet, coarse paste forms. Stir into the cheese, then stir in the olive oil. Season to taste with salt and pepper.
  • Add the pasta to the boiling water and cook until al dente. In the last 3 minutes of cooking, add the peas to the pasta. Reserve 1 cup pasta water, then drain. Add the pasta and peas to the pesto and stir to combine. Add pasta water as needed to loosen the sauce. Season to taste with salt, pepper, more oil and more Parmesan.

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