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Greek Yogurt Pesto Pasta

Yields8 ServingsPrep Time25 minsCook Time12 minsTotal Time37 mins

Yields: 8 servings

 3 cups penne pasta, uncooked
 ¾ cup fresh basil leaves
 4 tbsp pine nuts
 ¼ cup Parmesan cheese, freshly grated
 4 cloves garlic, peeled
 ½ cup extra-virgin olive oil
 1 cup Odyssey 2% Greek Yogurt
 ¼ cup Odyssey Greek Sour Cream
 ½ cup red bell pepper, chopped
 2 tbsp red onion, finely chopped
 1 cup cooked chicken, diced
 3 tsp fresh lemon juice
 ½ tsp lemon zest
 salt & pepper to taste
Notes: 3/4 cup of store bought basil pesto can be substituted for homemade pesto.

Cook pasta according to package directions in a lightly salted water; drain and set aside.


While the pasta is cooking, in a food processor, combine basil, pine nuts, parmesan cheese, garlic, and olive oil.
Process until smooth.


In a large bowl, mix the cooked pasta with pesto, Greek yogurt, and Greek sour cream.
To the pasta, add red bell pepper, red onion, chicken, lemon juice, and lemon zest.


Season with salt & pepper as needed.


Nutrition Facts

Servings 8