Looking for healthier ways to enjoy your pasta? In honor of National Nutrition Month, Dreamfields will be sharing some new, tasty, lighter recipes all month.
1 lb. Dreamfields whole wheat spaghetti
3 cups brussel sprouts, sliced
1 tablespoon olive oil
1 tablespoon balasmic vinegar
1 cup Greek Yogurt
2 oz plain goat cheese
1/2 cup mozzarella, shredded
Blue cheese, garnish
Grape tomatoes, garnish
salt and pepper to taste
Preheat oven to 400 degrees.
Spray a baking sheet with non-stick cooking spray. Place sliced brussel sprouts on baking sheet and drizzle tops with olive oil, balsamic vinegar, and s&p. Roast for about 10 to 15 minutes or until golden brown. Remove from oven and cool slightly.
Meanwhile, bring a large pot of water to a boil. Add about a teaspoon of salt to the boiling water to help flavor the pasta. Add the pasta in small bunches and continue to stir so the pasta doesn’t stick together. In a large bowl, add the Greek yogurt, goat cheese, and mozzarella. Stir to combine. Once the pasta is al dente, remove spaghetti with tongs and place in bowl with all the cheeses. Ladle some of the reserved pasta water into the bowl to thin out the cheese allowing the pasta to absorb. Keep tossing and adding water to create a cream sauce. Then add the brussel sprouts.
To serve, place some of the spaghetti on a plate. Top with blue cheese, parsley, and grape tomatoes.
Greek yogurt cream sauce adapted from Running to the Kitchen