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Aphrodite’s Pasta

Makes 2 to 4 servings

Aphrodite was the Greek goddess of love, and this recipe, which makes 2 main-course servings, is perfect for a romantic dinner! If you wish, you can also make this as a side dish to serve 4.

Ingredients

1/2 cup 2% milk 125 mL
4 tsp cornstarch 20 mL
1 tsp each finely minced ginger root and garlic 5 mL
1/2 cup lower-fat plain yogurt 125 mL
1  small zucchini, cut into strips 1 
3 cups drained cooked pasta (bow ties, shells or fusilli) 750 mL
  Black pepper  
2 tbsp coarsely chopped fresh parsley 25 mL
1/2 cup diced seeded tomatoes 125 mL

Instructions

Step 1
In a medium saucepan, mix milk and cornstarch until smooth. Add ginger and garlic; bring to a boil, stirring constantly, and cook until thickened.

Step 2
Stir in yogurt and zucchini; simmer for 2 to 3 minutes. Stir in pasta; simmer for 1 to 2 minutes or until hot. Season with pepper to taste. Garnish with parsley and tomatoes.

Tips

The classic cream sauce is made lower in fat by replacing the cream with 2% milk and lower-fat plain yogurt.
Approximately 2 cups (500 mL) small-shell pasta yields 3 cups (750 mL) cooked pasta.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 214
3%
Fat / Lipides 2.2 g
Saturated / saturés 0.7 g
+ Trans / trans 0 g
Cholesterol / Cholestérol 4 mg
2%
Sodium / Sodium 40 mg
13%
Carbohydrates / Glucides 39.2 g
7%
Fiber / Fibres 1.8 g
Sugars / Sucres 5.6 g
Protein Protéines 9.1 g
8%
Vitamin A / Vitamine A
13%
Vitamin C / Vitamine C
10%
Calcium / Calcium
11%
Iron / Fer
DIETITIAN’S MESSAGE
This tasty sauce is a contemporary alternative to the high-fat, high-cal sauces of the past. If desired, substitute other green vegetables, such as thawed frozen peas or steamed broccoli florets, for the zucchini. 

Contributors
Leo Pantel, Chef
Patty Neuman, Dietitian
Cook Great Food - Dietitians of Canada. 2001. Published by Robert Rose Inc.

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