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Spring Herbed Pasta

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Courtesy of Stonyfield Farm

Whether you serve it cold at a picnic or warm on your kitchen table, this herbed pasta is simply delicious.
Makes: 6 servings

1 pound whole wheat farfalle pasta (bow tie)
1 tablespoon olive oil
1 1/2 tablespoons each chopped chives, basil and dill (also delicious with tarragon)
1 cup Stonyfield Organic Low Fat Plain Yogurt
1/4 cup chopped, sundried tomatoes
1/2 tsp. each sea salt and pepper
3/4 cup shredded Parmesan cheese

Cook pasta in boiling salted water according to package instructions. Drain and rinse pasta under cold water. Return pasta to stock pot. Toss with olive oil. Mix in herbs, yogurt, sundried tomatoes, salt and pepper.

Return stock pot to burner and reheat over medium-low until warmed through, stirring frequently with a rubber spatula. Be careful not to overheat as yogurt will separate.

Once heated through remove from burner and add parmesan cheese and fold into pasta. Serve immediately.

Note: This recipe is also delicious served cold. Simple mix all of ingredients into cold, prepared noodles.