8 ounces whole wheat penne 2 cups low-fat marinara (Rocco includes a recipe for one in the book on pg 206) Pinch of crushed red pepper 7 ounces 2% Greek yogurt 1 cup chopped fresh basil Salt and freshly ground black pepper 6 Tbsp. grated Parmigiano Reggiano cheese

Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions, about 9 minutes; drain.

While the pasta is cooking, bring the marinara sauce and crushed red pepper to a simmer in a large nonstick sauté pan over medium heat.Cook the sauce, stirring it occasionally with a heat- resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove the sauté pan from the heat.

Stir about 1/2 cup of the marinara sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling). Then whisk the yogurt mixture back into the marinara sauce.

In a large serving bowl, toss the sauce with the drained penne and the basil. Season with salt and pepper to taste. Sprinkle the cheese on top, and serve.