This low-fat healthier version of pasta primavera will be a welcome addition to your weeknight dinner options.
It’s no secret that I love Greek Yogurt, so when I got an email from Chobani Yogurt about using their product in a post, I jumped at the chance! I have been using Greek yogurt in my baked goods for some time now, replacing the evil sour cream with a healthy alternative, so this was a no brainer for me!So when Chobani called I made muffins, not only muffins but Very Berry Muffins!!
1 1/2 Cup of All Purpose Flour
1/2 Cup Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Cup Chobani Low Fat Greek Yogurt (vanilla or plain)
1/2 Cup Oil
2 Large Eggs
1 Tablespoon Vanilla
1 Lemon Zest(grated) and a good squeeze of juice
Raw Sugar to sprinkle on tops of Muffins before baking
Lightly beat the eggs and add in the Chobani Yogurt, oil, vanilla, and lemon, and juice from the lemon.
Add wet mixture to dry mixture and mix just enough to blend.
This will yield 6 large muffins or 12 small muffins
Now of course you know that I just couldn’t make muffins and be happy. So I started thinking about what else I could make with that incredible delicious Chobani Greek YogurtDo you know they sent me Pineapple Yogurt, have you ever had Pineapple yogurt……I would have made something out of it, If I hadn’t devoured it immediately upon opening! So there are no wonderful Pineapple recipes…..sigh….not yet anyway.
I actually knew right away what I wanted to make, I have been using Greek Yogurt as a partial replacement for Cream in some of my pasta sauces but I was only replacing half the cream……..this time I would replace it all.
My wife loves fettuccine Alfredo, and of course we need to eat more vegetables so I created a Greek Yogurt Pasta Primavera.