This quick and comforting sautéed pasta combines fresh penne with aromatic garlic, celery, and onions in a rich, creamy sauce. The dish features a unique blend of balsamic vinegar and Greek yogurt, creating a tangy yet smooth texture that coats every bite. It is an ideal weeknight dinner option, offering a satisfying balance of flavors without requiring complex techniques. The simplicity of the ingredients allows the natural tastes of the vegetables and pasta to shine through. Perfect for busy evenings, this recipe delivers restaurant-quality results with minimal effort. Serve it as a main course with a simple side salad or crusty bread to soak up the delicious sauce.
Sauteed Pasta
Description
This quick and comforting sautéed pasta combines fresh penne with aromatic garlic, celery, and onions in a rich, creamy sauce. The dish features a unique blend of balsamic vinegar and Greek yogurt, creating a tangy yet smooth texture that coats every bite. It is an ideal weeknight dinner option, offering a satisfying balance of flavors without requiring complex techniques. The simplicity of the ingredients allows the natural tastes of the vegetables and pasta to shine through. Perfect for busy evenings, this recipe delivers restaurant-quality results with minimal effort. Serve it as a main course with a simple side salad or crusty bread to soak up the delicious sauce.Ingredients
Directions
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Bring a large pot of salted water to a boil and cook the fresh penne according to package instructions until al dente. Drain well and set aside.
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Heat the olive oil in a large sauté pan or skillet over medium heat.
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Add the chopped onions and celery to the pan. Sauté for 3-4 minutes until softened and translucent.
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Stir in the chopped garlic and cook for another minute until fragrant, being careful not to burn the garlic.
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Pour in the balsamic vinegar and cook for 1-2 minutes to reduce slightly and incorporate the flavor.
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Reduce the heat to low. Stir the Greek yogurt and nutmeg into the pan, mixing gently to create a smooth sauce. Do not boil the yogurt mixture to prevent curdling.
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Add the cooked penne to the pan and toss gently to coat the pasta evenly with the yogurt sauce and vegetables.
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Season with salt and pepper to taste. Serve immediately while warm.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 580.5kcal
- % Daily Value *
- Total Fat 51.1g79%
- Saturated Fat 7.5g38%
- Cholesterol 0.2mg1%
- Sodium 55.0mg3%
- Total Carbohydrate 24.6g9%
- Dietary Fiber 1.8g8%
- Sugars 5.0g
- Protein 6.5g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To prevent the yogurt from splitting, keep the heat low when adding it to the pan and avoid boiling the sauce after incorporation.
For a vegan version, substitute the Greek yogurt with a thick, unsweetened plant-based yogurt (such as soy or almond) and ensure the vinegar is vegan-friendly.
You can add other vegetables like spinach, cherry tomatoes, or sautéed mushrooms to enhance the nutritional value and texture.
Fresh herbs such as parsley, dill, or mint can be sprinkled on top before serving for an extra burst of freshness.
This dish is best served fresh. If storing leftovers, refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of water or milk to restore creaminess.
