I like regular marinara sauce, but my favorite types of sauces are ones with a little dairy mixed in with the marinara. (In my book, dairy makes just about everything taste better.) This creamy tomatoey sauce did not disappoint.
12 ounces whole wheat penne
1 tablespoon olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
2 medium tomatoes chopped
Salt and pepper, to taste
3 cups fresh spinach
3/4 cup marinara sauce
1/3 cup 0% plain Greek yogurt
Grated parmesan cheese, garnish
Optional add-ins: meatballs, shrimp, Italian sausage
Cook penne according to package directions. Drain and set aside.
In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
Add tomatoes, salt and pepper.
Add in spinach and cover skillet. Let spinach wilt for 2 minutes.
Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. (Add cooked meat in at this time if you are using it.) Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through.
Divide into pasta bowls and serve topped with parmesan cheese.
What did the family think? As usual, 3/4 of us really liked. There was enough for leftovers today too which is always a bonus.
Did I change anything? The original recipe called for mushrooms, but I left them out since there would have been an uprising if I had put them in the sauce.
Where did this recipe come from? Back to Her Roots
photo from Back to Her Roots