So the weather has been crazy hot lately!! But that doesn’t stop me from wanting to make a nice dinner 🙂 But it does make me want to have a meal that isn’t too heavy. This pasta was really flavorful but only has 7 ingredients! Levi was really surprised when I told him that the sauce is just Greek Yogurt. I am also loving this fresh basil from the garden box we set up on the deck!! I put parsley in there too, but I just can’t seem to figure out how to care for that.
I have grown really fond of using Greek Yogurt for sauces instead of sour cream or cream cheese. Here is one tip for cooking with Greek Yogurt, make sure you mix it until it’s smooth before adding it to any heat.
- 1/2 Sweet Onion, finely chopped
- 1 Clove Garlic, minced
- 1 lb Mild Italian Sausage (I added some oregano and thyme to the meat)
- 1 lb Penne Pasta, prepared to package instructions
- 1 bag frozen Corn Kernels
- 8 oz Plain Greek Yogurt
- 6 leaves fresh Basil, finely chopped
In a large non-stick skillet add the sausage and spices, cook over a medium heat breaking the sausage into bite size pieces. After 2 minutes add the onion and garlic. Continue to cook stirring occasionally until the sausage is browned. Remove from heat. Drain off the grease.
While the sausage is cooking boil the water and cook the pasta. Add the corn to the pasta when there is 4 minutes left. Cook the pasta to al dente (a little firm). Reserve 1/2 cup of the pasta water. Drain the reset of the water and add the pasta, corn and reserved water to the sausage. Stir in the Greek Yogurt until everything is coated. Add the basil and gently toss.
Then you ready to go!! I hope you love this super easy and tasty dinner 🙂 Please feel free to ask any questions in the comments!