10 oz short multi-grain pasta (rigatoni or penne)
1/2 cup lightly packed whole fresh basil leaves, plus 1/4 cup torn basil leaves
1/3 cup fat free plain Greek yogurt
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 small clove garlic
2 cups grape tomatoes halved lengthwise
1 orange bell pepper cut into 1/4 inch pieces about 1 cup
1/3 cup halved pimiento-stuff green olives ( I used a mixture of green and Kalamata)
Salt and pepper
Cook pasta according to package directions. Drain and rinse under cold water. Transfer to serving bowl. In food processor puree the whole basil leaves, yogurt, mayonnaise, cheese, olive oil, lemon juice and garlic, scrapping down the sides of the bowl as needed. Pour the mixture over the pasta and toss to coat. Stir in the tomatoes, bell pepper, olives and torn basil. Season with salt and pepper and toss gently. We like cheese so we garnish with a little more Parmesan.
Recipe from July/August Rachael Ray Magazine
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