Yogurt Pesto Pasta
Stuck at home on a winter's day, Sunset reader Denise Naughton turned to ingredients on hand in the refrigerator to come up with this tangy pesto sauce.
How to Make It
Step 1
1
In a 10- to 12-inch frying pan, combine oil, onion, garlic, and mushrooms. Stir often over high heat until onion is limp, 3 to 4 minutes.
Step 2
2
Add ham and stir often until mushrooms are lightly browned, about 5 minutes longer.
Step 3
3
Add tomato sauce and pesto to mushroom mixture. Turn heat down to low.
Step 4
4
Squeeze liquid from spinach. Add spinach to pan and heat until simmering.
Step 5
5
Meanwhile, cook vermicelli in about 3 quarts boiling water until just tender to bite, 7 to 9 minutes. Drain and keep warm.
Step 6
6
Mix yogurt and cornstarch. Stir into sauce, then stir over high heat until bubbling, about 3 minutes.
Step 7
7
Pour sauce over pasta. Mix to blend. Add salt and pepper to taste.
Ingredients
2 teaspoons olive oil
1 onion (6 oz.), chopped
3 cloves garlic, sliced
1/3 pound mushrooms, rinsed and sliced
2/3 cup (3 oz.) chopped cooked ham
1 can (15 oz.) tomato sauce
1/3 cup (3 oz.) pesto or 2 tablespoons dried basil
1 package (10 oz.) frozen chopped spinach, thawed
1 pound dried vermicelli
1 pint plain nonfat yogurt
4 teaspoons cornstarch
Salt and pepper
Directions
Step 1
1
In a 10- to 12-inch frying pan, combine oil, onion, garlic, and mushrooms. Stir often over high heat until onion is limp, 3 to 4 minutes.
Step 2
2
Add ham and stir often until mushrooms are lightly browned, about 5 minutes longer.
Step 3
3
Add tomato sauce and pesto to mushroom mixture. Turn heat down to low.
Step 4
4
Squeeze liquid from spinach. Add spinach to pan and heat until simmering.
Step 5
5
Meanwhile, cook vermicelli in about 3 quarts boiling water until just tender to bite, 7 to 9 minutes. Drain and keep warm.
Step 6
6
Mix yogurt and cornstarch. Stir into sauce, then stir over high heat until bubbling, about 3 minutes.
Step 7
7
Pour sauce over pasta. Mix to blend. Add salt and pepper to taste.
