I wanted to make dinner with a wonderful herb sauce that was big on flavor, but not full of fat.  By using Dannon’s Oikos Greek nonfat yogurt as a base (which takes just like sour cream), you can feel like its OK to use artichokes and olives.

Fresh herbs, a little garlic, feta cheese, lemon zest and juice with the yogurt make such a great sauce that my son seemed to think it was a dip for him to enjoy while I cooked.  I finally had to chase him off so I would have enough for dinner.  With the mild fall I still have fresh oregano and rosemary.  The basil I had already rounded up in my food processor earlier this summer with olive oil and lemon juice and froze in half pints.

The sauce comes together very quickly and can be made in a medium bowl and left to let the flavors blend while you cook the pasta.  Add the crab, artichokes and olives to the drained pasta and sauce.  Toss and serve.  All in about 30 minutes!

You’ll need:

2 cups nonfat Greek yogurt

1 Tbs fresh oregano,  finely chopped

1 Tbs fresh rosemary, finely chopped

3 Tbs fresh basil

salt and fresh ground black pepper, to taste

1/2 tsp garlic powder

Zest and juice of one medium lemon

2/3 cup feta cheese, crumbled

8 oz crabmeat

6 oz medium black olives

6 oz grilled artichoke hearts

1 box of rotini, cooked al dente

Place a large pot of water to boil, add salt if desired.  Cook pasta according to package directions and drain.

While waiting for the water to boil…..

Chop fresh herbs, zest lemon, then juice lemon.

In a medium bowl, combine yogurt and herbs, then add lemon zest, juice, garlic powder and black pepper.  Stir well.  Add feta cheese and stir.  Taste and adjust seasoning if needed.

Drain olives and artichoke hearts, break up crabmeat into small pieces.

Once pasta is cooked and drained, add yogurt herb sauce, artichokes, olives and crabmeat.  Toss everything together.  Taste and add salt, if desired.  Serve immediately.  Enjoy!