Remaking this classic high-calorie, high-fat pasta sauce was a great success. By adding fresh breadcrumbs to the pesto, we were able to use much less oil. The pesto still coats the pasta nicely and its herbal flavor remains intense and vibrant. Parsley is more than just a garnish—it’s a rich source of carotenoids and vitamin C.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

2 tablespoons walnuts
2 slices whole-wheat country bread, crusts trimmed
1 cup packed fresh parsley leaves
1 clove garlic, peeled and chopped
2 tablespoons nonfat plain yogurt
2 tablespoons walnut oil or extra-virgin olive oil
Salt & freshly ground pepper to taste
12 ounces whole-wheat fusilli or penne
2 tablespoons freshly grated Parmesan cheese

1. Put a large pot of lightly salted water on to boil. Toast walnuts in a small skillet over medium heat, stirring, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.
2. Tear bread into large pieces and pulse in a food processor to form fine crumbs. Add parsley, garlic and the walnuts and pulse until finely chopped, scraping down the sides as needed. Add yogurt and oil; process until smooth. Season with salt and pepper.
3. Cook pasta until just tender, 8 to 10 minutes, or according to package directions. Drain and place in a warmed large shallow bowl. Toss with pesto until well coated. Sprinkle with Parmesan and serve.

NUTRITION INFORMATION: Per serving: 439 calories; 10 g fat (1 g sat, 2 g mono); 2 mg cholesterol; 75 g carbohydrate; 13 g protein; 9 g fiber; 246 mg sodium; 105 mg potassium.

Nutrition bonus: Vitamin C (35% daily value), Fiber (36% dv), Vitamin A (25% dv).

4 1/2 Carbohydrate Servings

We made this last night and it was delicious. The sauce, when made exactly as indicated, was quite dry and borderline crumbly, so we increased the oil and yogurt called for until it achieved a paste-like consistency, which worked well enough at coating the pasta, although it was a bit difficult to stir in evenly. We recommend either being liberal with the added parmesan, or not being shy when seasoning with salt. This would make a great summertime dish, it is so light and fragrant, especially if halved grape tomatoes and/or tiny bites of fresh mozzarella were added.

Emily & Ryan, Long Island, NY