High Protein Pasta
A quick weeknight High Protein Pasta made with chickpea fusili, garlic, Greek yogurt, and Parmesan for a silky, protein-packed meal ready in 15 minutes.
Ingredients
Pasta
- 12 ounces high-protein pasta chickpea fusili
Sauce
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic minced
- 0.25 teaspoon red pepper flakes
- 0.5 cup low-sodium chicken broth
- 0.5 cup plain Greek yogurt
- 0.5 cup grated Parmesan cheese
- 0.25 cup reserved pasta water
- 2 tablespoons fresh basil chopped
Instructions
Pasta
- In a large pot of generously salted water, cook the high-protein pasta until al dente, about 8 minutes. Reserve ½ cup of pasta water, then drain.12 ounces high-protein pasta
Sauce
- Heat olive oil in a skillet over medium heat. Add minced garlic and red pepper flakes; sauté until fragrant and lightly crackling, about 1 minute.
- Pour in chicken broth and bring to a gentle simmer. Remove from heat and whisk in Greek yogurt, Parmesan, and ¼ cup reserved pasta water until sauce is silky smooth.
- Return pasta to the skillet, tossing to coat each spiral. Season with salt and pepper, fold in chopped basil, and serve immediately.
Notes
Whisk the sauce off the heat to prevent the yogurt from curdling.
Toss cold leftovers with a teaspoon of olive oil before storing to keep noodles from clumping.