Penne Rosa

This tomato sauce pasta has added Greek yogurt for creaminess!

I make a pasta dish each Monday for dinner because my family loves pasta. Particularly my oldest child and I are huge pasta fans. I feel like I have an abundance recipes to try and I’m happy to try something that is slightly different than something I’ve made before. This particular recipe originally had mushrooms, which I omitted, but also uses Greek yogurt and that adds a lovely creaminess to the overall recipe that I love.

What you need:

• 1 Tbsp. olive oil

• 4 cloves minced garlic

• 1 pinch crushed red pepper flakes

• 2 medium tomatoes, chopped

• Salt and pepper, to taste

• 4 cups fresh spinach

• 1/2 cup marinara sauce

• 1/3 cup plain Greek yogurt

• 1 lb. sweet Italian sausage, cooked and crumbled

• 12 oz. whole wheat penne pasta, cooked al dente

• 1/4 cup Parmesan cheese

Directions:

1. In a large skillet over medium-low heat, heat olive oil.

2. Add garlic and red pepper flakes and cook for 2 minutes.

3. Add tomatoes and season with salt and pepper. Cook for about 5 minutes.

4. Add spinach and cover with a lid. Let wilt for 2 minutes.

5. Stir in pasta sauce and remove from heat. Let rest for 5 minutes.

6. Stir in Greek yogurt and then add cooked sausage and pasta. Stir well.

7. Heat until just warmed through and serve topped with Parmesan.

Recipe slightly adapted from Wholefully