Makes 4 to 6 servings
1 pound uncooked penne pasta
3 cups firmly packed fresh parsley leaves
1/2 cup plain low-fat yogurt
1/3 cup walnuts
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
3/4 cup ready-to-use chicken broth
1/2 cup chopped roasted red peppers
- Cook pasta according to package directions; drain, rinse, and drain again. Return pasta to cooking pot.
- Meanwhile, in a blender or food processor, combine the parsley, yogurt, walnuts, Parmesan cheese, oil, garlic powder, and salt. Blend until thoroughly mixed; pour over pasta.
- Add chicken broth and roasted peppers; mix well and warm over medium heat 2 to 3 minutes, or until thoroughly heated.
