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CREAMY LITE ZITI

July 18, 2020 By The Neon Kitchen Leave a Comment

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I cannot say enough about this pasta. It is so delicious.

Traditional vodka sauce calls for heavy cream. In this lightened version, I subbed in Greek yogurt for the cream, and don’t even miss it. In fact, LJ said that this was the best pasta I’d ever made.

Print Recipe

Creamy Lite Rosé Ziti

Prep Time10 mins
Cook Time40 mins
Course: Main Course
Cuisine: Italian
Servings: 8

Ingredients

  • 16 oz pasta (I like ziti for this recipe)
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 8 garlic cloves, minced
  • 1 (28 oz) can San Marzano whole tomatoes
  • ¼ c water (swished in the San Marzano can first)
  • 1 bay leaf
  • 1 tsp kosher salt
  • 8 oz mushrooms, sliced
  • 2 medium tomatoes, about ½ lb, chopped
  • 1/2 tsp of sugar
  • 8 oz fresh spinach
  • ½ c 2% plain Greek yogurt
  • 1 tbsp unsalted butter
  • 8 servings raw shrimp, peeled and deveined
  • 1/4 c + more for plating freshly grated parmesan cheese

Instructions

  • Prepare pasta according to package insturctions. Set aside.
  • Heat olive oil over medium heat in a large skillet with high sides. Add onions and sauté until translucent, 5 to 7 minutes. Stir in the garlic and sauté until fragrant, about 30 seconds.
  • Add canned tomatoes and their juices by roughly crushing them in your hand as you add them to the pan.
  • Swish the water in the tomato can before adding it to the mixture. Stir to combine.
  • Add the bay leaf and salt. Stir to combine. 
  • Bring the sauce to a vigorous simmer, then lower the heat to maintain a medium simmer. Continue simmering until the sauce is slightly reduced and thickened, about 25 minutes. Stir gently as needed. Discard the bay leaf.
  • Add mushrooms, chopped tomatoes and sugar. Stir to combine. Cook for 5-7 minutes until the mushrooms release their water. 
  • Add spinach. Stir to combine, cover and cook until spinach is wilted, about 3-4 minutes. Remove from heat and let rest for 5 minutes. Don’t skip this resting step because if you put the yogurt in now, it could separate and not properly blend with the marinara.
  • In a separate saucepan, melt the butter and add the shrimp. Stir to coat the shrimp and cook until just pink, about 4 minutes. 
  • Add the cooked pasta, shrimp, grated parmesan and yogurt to the tomato mixture. Stir to combine and heat until just warmed through. 
  • Divide the pasta into pasta bowls and top with extra grated parmesan. Enjoy!

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Filed Under: All Recipes, Dinner Tagged With: Pescatarian, Pasta, Spinach, Mushroom, Tomato, Vegetarian

Previous Post: « THAI VEGETABLE AND SHRIMP SOUP
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