While the Pasta is cooking, bring the Marinara Sauce and Crushed Red Pepper to a simmer in a large nonstick sauté pan over medium heat. Cook the sauce, stirring it occasionally with a heat- resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove the sauté pan from the heat. Stir about 1/2 cup of the Marinara Sauce into the Yogurt until smooth (this tempers it and prevents the Yogurt from curdling). Then whisk the Yogurt mixture back into the Marinara Sauce.
drained Penne cooked Marinara Sauce 1 cup Chopped Fresh Basil Salt and Freshly Ground Black Pepper 6 tablespoons grated Parmigiano-Reggiano Cheese
In a large serving bowl, toss the Sauce with the drained Penne and the Basil. Season with Salt and Pepper to taste. Sprinkle the Cheese on top, and serve.
Healthy Tips: 1.Whole-Wheat Pasta has a dense texture that makes it a little tougher than regular pasta. Some people like that chewiness; some don't. If you're in the latter category, overcook it a bit. 2. Toward the end of the cooking time, keep testing it until it's as tender as you like it. NOW YOU CAN EAT THIS! 3. Before: 60 g fat, 618 calories After: 4.8 g fat, 320 calories Protein: 18 g Carbohydrates: 55 g Cholesterol: 11 mg Fiber: 6 g Sodium: 416 mg