BLT Linguini

Whole wheat linguini - 12 oz
Scallions- 1 cup, chopped
Oikos Organic Greek Yogurt, Plain, 6 oz
1 carton grape tomatoes
Prosciutto-2 oz - very thinly sliced

1 Bring a large saucepan of salted water to a boil.

2 While the water heats, in a large skillet over medium heat, cook the prosciutto until it is crisp, 2 to 4 minutes. Add the scallions and tomatoes, then sauté for 2 minutes. Use a slotted spoon to transfer the mixture to a
bowl, draining any excess fat.

3 Cook the pasta according to package directions. Reserve 1⁄4 cup of the cooking water, then drain the pasta and return it to the saucepan.

4 Add the yogurt and half of the reserved cooking water to the pasta. Toss until the cheese is melted and forms a creamy sauce.

5 Add three-quarters of the prosciutto and tomato mixture, then toss again. If the sauce is too thick, add a bit more of the reserved cooking water. Taste and season with salt and pepper.

6 Divide the pasta among 4 plates, then top each serving with some of the remaining bacon and tomato mixture.




Serving Size: makes 4 large servings

Number of Servings: 4

Recipe submitted by SparkPeople user H-WILLIAMS2010.