Lightened Up Spaghetti with Spicy Tomato Cream Sauce

by Lauren

My love for Greek yogurt is deeper than the deep blue sea. There are few ingredients that I want for breakfast, lunch and dinner and Greek yogurt tops that list. It can be a substitute for so many things and it constantly amazes me!

We often use it instead of mayonnaise in potato salad and tuna, sour cream in sauces, butter in baking, and cream in savory dishes like this one. Not to mention that I eat it every single day for breakfast with a drizzle of agave, sprinkling of homemade granola, and a pile of fresh berries. Bliss.

But we aren’t talking about breakfast today. Today its about your dinner tonight.

This cream sauce is healthy. Yes, I used cream sauce and healthy in the same sentence, all thanks to my friend Greek yogurt!

Side note: I want to personally give a warm welcome to basil! It’s back from its cold weather hiatus and ready to be tossed into a creamy pasta sauce.

*Cue round of applause from foodies everywhere!*

Now go buy yourself a plant Smile

My mom spotted this recipe in the The Costco Connection a few months ago and it has been on our refrigerator ever since.

We only have one magnet, so this is a big deal. One magnet to hold up one thing, and this recipe was the chosen one.

Lightened Up Spaghetti with Spicy Tomato Cream Sauce

We added our own zest to Chef Rocco DiSpirito’s recipe in Costco Connection


8 oz whole wheat spaghetti

1 1/2 cups Tomato Basil Marinara

3/4 cup fire roasted red peppers, thinly sliced

1/4 cup Greek yogurt

1 cup fresh basil, chopped

2 teaspoons hot pepper sauce or red pepper flakes

1/2 cup grape tomatoes, halved

Parmesan cheese, grated


Cook pasta according to directions.

Bring marinara sauce and peppers to a simmer over medium heat for 5-7 minutes or until thickened. Remove from heat.

Put yogurt  in a bowl and stir about 1/2 cup of the warmed sauce into the yogurt to temper it. Add mixture to the pan whisking it into the rest of the sauce.

Add grape tomatoes to heat through slightly. Stir in basil and hot pepper sauce. Pour sauce over the pasta in a serving dish and toss to incorporate.

Sprinkle cheese on top. Makes 4 servings.

Little Yellow Note: We also added some roasted chicken that we had on hand for a little extra protein, it was a good addition if you think you will miss the meat in this dish!


From the Little Yellow Kitchen,


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14 Responses to “Lightened Up Spaghetti with Spicy Tomato Cream Sauce”

  1. Oh. My. God! If I could eat whole wheat pasta, I probably would have already somehow found out where you lived and invited myself to dinner. I’m going to try it with rice noodles!

  2. Chrissy

    hahahaha. This is comment is so great. I am dying. I wish you had carted yourself over to our house to grub on some prime pasta….our dinner guest flaked and we had pasta up the wazzuu.

  3. the recipe and the photos are just…gorgeous! my hubs would go ga-ga for a meal like this :)

  4. I love a spicy cream sauce, and one that is healified is even better! Thanks for sharing.

  5. I can’t believe this is a healthy pasta! I’m intrigued. I’m already in love with Greek Yogurt so I’m definitely sold on this one!

  6. Hey girls, awesome recipe! I love the bright color of the sauce! Also, just wanted to let you know I received a blog award and I am now passing it on to you, stop by when you have a minute for the details:)

  7. Lauren

    Thanks Averie! We had plenty of leftovers, you should have sent him our way!

  8. Lauren

    No problem! Thanks for stopping by :)

  9. Lauren

    Aw thank you so much Lucy! We are honored to be part of your list!

  10. Looks delicious, girl!

  11. I love how you were able to lighten up this rich looking and very delicious dish!

  12. This sounds awesome, especially with the roasted red peppers! I also love Greek yogurt, but haven’t used it much in cooking. Great way to keep things light, but creamy. Nice photos! :)

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