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Ziti with Yogurt, Chili and Peas

ziti with yogut chili and peas

Using Greek yogurt in place of heavy cream makes for a lower calorie dish without any compromise on flavor. The peas add sweetness and color to the sauce and the feta adds just the right amount of saltiness and richness.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 2½ cups Greek yogurt
  • 4 cloves garlic, crushed
  • 1¼ pound fresh or thawed frozen peas
  • 1 pound penne pasta
  • 2 tablespoons extra virgin olive oil
  • ½ cup toasted pine nuts
  • 2 teaspoons chili flakes
  • 10 large basil leaves, torn
  • 8 ounces feta cheese, broken in chunks
  • Kosher salt and black pepper


1 Puree yogurt, garlic, and peas in food processor.

2 Cook penne in salted boiling water until al dente.

3 Drain pasta and toss with puree.

4 Toast pine nuts and chili flakes in olive oil on low heat for 4 minutes.

5 Season with salt and pepper.

6 Garnish pasta with pine nuts, chili, basil, and feta.

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