The Skinny on Penne with Tomato Cream Sauce

This is one of the best recipes for two reasons 1- it can be thrown together in about as much time as it takes to boil a pot of pasta and 2- because it tastes WAY WORSE for you than it actually is.  What makes this recipe so skinny is that it swaps fat free plain greek yogurt for heavy cream.  I’ve made this recipe a dozen times, sometimes with vegetables (mushrooms work really well) and also with grilled chicken.  You could make it with just about any protein, last night I made it with shrimp and snapped some pictures along the way.  Bon Appetit!

photo (27)

Skinny Penne with Tomato Cream Sauce


  • 1 lb. whole wheat penne pasta
  • 3 tomatoes, chopped
  • 3 cloves of garlic, minced
  • a few pinches of crushed red pepper
  • 2 tbsp of extra virgin olive oil
  • 1/2 lb. shrimp
  • 1 c fresh spinach
  • 1 c marinara sauce
  • 1/2 c fat free plain greek yogurt
  • salt & pepper to taste
  • a few shakes of parmesan cheese

photo (38)


  1. Cook pasta according to package instructions, set aside
  2. Heat oil in a skillet on medium heat, add garlic and red pepper and simmer until fragrant (about 2 minutes)
  3. Add chopped tomatoes and salt and pepper to taste and simmer until they release their juices and soften (about 5-8 minutes)
  4. Add shrimp and simmer until shrimp are pink in color and cooked through
  5. Remove from heat, add spinach and allow to wilt
  6. Combine pasta, marinara sauce and greek yogurt, add additional red pepper/salt/pepper to taste
  7. Top with parmesan cheese

photo (37)

serves 6, 375 calories/serving*

*calories are an approximation


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