YOUR SOLIN GENERATED RECIPE
Garlic Parmesan Pasta with Roasted Tomatoes
Roasted cherry tomatoes and garlic tossed with chickpea pasta in a velvety Greek yogurt-based white sauce that feels incredibly indulgent.
INGREDIENTS
3 oz Chickpea pasta
1 cup Cherry tomatoes
1 tsp Extra virgin olive oil
0.5 cup Nonfat Greek yogurt
0.25 cup Grated parmesan cheese
3 cloves Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Red pepper flakes
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the cherry tomatoes with olive oil, sea salt, and black pepper on the prepared sheet and roast for 15 minutes until blistered.
Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
Carefully reserve 0.25 cup of the starchy pasta water before draining the noodles.
In a separate bowl, whisk together the nonfat Greek yogurt, grated parmesan, and minced garlic until the mixture is completely smooth.
Return the drained pasta to the pot over very low heat to keep it warm without cooking the sauce.
Slowly stir in the yogurt mixture and the reserved pasta water, whisking constantly to create a creamy and silky white sauce.
Gently fold in the roasted cherry tomatoes and red pepper flakes, ensuring the tomatoes remain somewhat intact.
Divide into bowls and garnish with freshly chopped parsley before serving hot.