Gluten-Free Greek Yogurt Pasta For Spring
A light and creamy pasta dish perfect for spring, made with gluten-free ingredients and Greek yogurt for a healthy twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
- 8 oz gluten-free pasta
- 1 cup Greek yogurt
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the gluten-free pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add cherry tomatoes and spinach to the skillet, cooking until the spinach wilts.
- Reduce heat and stir in Greek yogurt until well combined.
- Add the cooked pasta to the skillet and toss to coat in the sauce.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh basil.
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Notes
- For added protein, consider adding grilled chicken or chickpeas.
- This dish can be served warm or cold as a pasta salad.
- Feel free to substitute vegetables based on seasonal availability.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 5mg