- 1 package of Italian maccheroni pasta (rigatoni, penne, and ziti also work fine)
- 1 quart of low-fat yogurt
- 8 oz. goat milk feta cheese, crumbled
Optional additions: steamed broccoli, diced roasted red peppers, cracked black pepper, hot red pepper flakes
Bring a large pot of salted water to a boil.
Cook the pasta according to the instructions on the package.
Reserve a scoop of the cooking liquid and drain the pasta.
Add the pasta back to the pot with a splash of the cooking liquid, mix in the yogurt, and toss in the cheese.
Divide up into 4 bowls and top with the optional garnishes.