Dirty Martini Pasta (Mediterranean Light)

Why this version is better

Calories drop ~27% per serving primarily by eliminating heavy cream (~820 kcal per cup) and reducing butter. Saturated fat falls significantly while monounsaturated fat (from olive oil and olives) is preserved, aligning with Mediterranean dietary patterns. Sodium is reduced by rinsing olives and reducing olive brine quantity. Greek yogurt adds protein and probiotics. Overall macro profile shifts toward a heart-healthy, Mediterranean-compliant meal.

Cooking note: Replacing heavy cream with a combination of reserved pasta water and low-fat Greek yogurt maintains sauce emulsification through starch from the pasta water binding with the yogurt proteins. The gorgonzola is reduced in quantity and partially replaced with a smaller amount of feta (lower in fat, fits Mediterranean profile). Butter is halved and olive oil is introduced as the primary fat source, which aligns with Mediterranean healthy-fat principles. The yogurt must be tempered off-heat to prevent curdling — instructions are updated accordingly.