*2 cups whole wheat or gluten free farfalle pasta
*1 cup grated sharp cheddar
*1 cup grated pecorino romano
*1/2 cup plain 0% greek yogurt
*Salt, pepper and garlic powder to taste
Cook pasta al dente. Drain, but make sure to keep 1 cup of starchy pasta water. Place 1/2 cup of pasta water in a pot on low heat. Slowly add the cheese and stir. Add greek yogurt and stir until smooth. Add pasta until completely coated. You may add more pasta water for desired consistency. Season to taste. Enjoy.
