Some of you I’m sure, are tired of me adding Greek yogurt to everything I eat. I still have one big container of Chobani left to use so bear with me while I continue to lighten things up and make them creamy and delicious with fat free Greek yogurt.
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What is it with me and pasta lately? I’ve always liked pasta, but recently it’s been something I want to eat all the time.
Ravioli is my very favorite way to eat pasta. Maybe it’s because I love all food with yummy things hidden in their center: Hostess cupcakes, cream filled Krispie Kreme doughnuts, Nestle Drumsticks with caramel centers, Freshen Up Gum, chicken cordon bleu…I had to throw something savory in there to balance out my long list of sweets fit for an eight year old.
On Friday, I grabbed some Buitoni’s mushroom ravioli from the grocery store and a hunk of parmesan reggiano, knowing I had a can of pumpkin in my pantry to make my pumpkin cream sauce (so yummy!). But, I was wrong and there was no pumpkin in my pantry. Womp womp.
Working with what I did have, I created a lighter version of a tomato cream sauce using fat free Greek yogurt instead of heavy cream. Of course, since you’re using Greek yogurt to lighten up this sauce, feel free to go crazy with the cheese. I sure did!
2/3 cup canned tomatoes, with juice
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 cup grated parmesan cheese, not packed
Combine all ingredients, except cheese, in a food processor or blender and blend until smooth. Pour ingredients in a small saucepan, place on a stove burner, and turn heat to medium. Grate cheese into sauce and stir to combine. Continue to heat for five minutes or until sauce begins to bubble.
Pour over prepared ravioli or pasta of choice and top with toasted walnuts, if desired. Top with additional grated cheese, if desired.
- By "not packed" I mean don't press the cheese into the measuring cup with your hand. Allow cheese to fall loosely in the cup.
- I used mushroom ravioli, but cheese, lobster, or spinach ravioli would be delicious as well.