A creamy, decadent tasting pasta that can be considered light?

You bet. In more ways than one, too.

That’s because “Creamy Pasta with Smoked Salmon, Arugula, Peas, and Lemon” gets its luxurious body not from heavy cream, but from full-fat Greek yogurt. That means not only fewer calories and less fat, but a lot more protein.

Even more of a selling point is the fact that it takes all of 15 minutes to put together.

That’s because it’s a no-cook sauce, which makes it ideal to make whenever you’re pressed for time. Or in the heat of summer when that last thing you want is heat up the stove or oven for long.

This easy-peasy recipe is from Amanda Hesser, and was featured it in the New York Times in 2006.

Simply put on a big pot of salted water to boil. While the pasta cooks, toss together in a large bowl the Greek yogurt, chopped smoked salmon, chopped garlic, zest and juice of a lemon, arugula, chopped fresh dill, and plenty of freshly ground black pepper.

When the pasta is cooked, save a little of the cooking water, then drain. Transfer the hot pasta to the bowl that holds the rest of the ingredients. Stir in a little of the cooking water to loosen up the sauce a little, and serve.

The recipe calls for 3/4 pound of pasta. Whenever a recipe calls for nearly 1 pound of pasta, I just add all of it in. I increased the amount of Greek yogurt to compensate, adding about 1/4 to 1/3 cup more.

I also used smoked Mount Lassen trout instead of smoked salmon, which has a similar taste profile and appearance. The only other liberty I took was to add about 1 cup of frozen peas to the pot of boiling pasta a minute before the noodles were done. I had a bag in the freezer, and thought the peas would go well, and they did. In spring, you could even add bite-sized pieces of fresh asparagus to the pot to cook in the last minute, too.

If you love the taste of lox and cream cheese on a bagel, this pasta will give you a similar joy. It has that lush creaminess complete with a tang that goes so well with the smokiness of the fish. The arugula, dill, and peas round out the dish, adding not only pops of green but a lovely garden freshness.

This pasta tastes like you’re indulging — when you’re really not.

Creamy Pasta with Smoked Salmon, Arugula, Peas and Lemon

(Serves 4)

Salt

¾ to 1 pound casarecci, gemelli or gigli pasta (see Note)

1 cup Greek yogurt

½ pound smoked salmon, cut into bite-size pieces

1 clove garlic, smashed and chopped

Zest and juice of 1 Meyer lemon (or a regular lemon)

2 cups packed arugula

1½ teaspoons chopped fresh dill

1 cup frozen peas (optional)

Coarsely ground black pepper

Bring a large pot of salty water to a rolling boil. Add the pasta. While it cooks, combine in a large serving bowl the yogurt, salmon, garlic, lemon zest and juice, arugula and dill. Just before the pasta is finished cooking, scoop out ½ cup pasta water and reserve. (If using peas, add them to the pot about 1 minute before the pasta is done.)

Drain the pasta (and peas, if using) and transfer to the bowl. Using two spoons, toss the pasta and sauce as you would a salad. If the sauce is too thick, add a little of the reserved pasta water. Season to taste with salt and grind a generous amount of pepper on top.

Note: If cooking a full 1 pound of pasta, increase the amount of Greek yogurt by 1/4 to 1/3 cup.

Adapted from a recipe in the New York Times by Amanda Hesser

More: Lighten the Load, Part I: Neapolitan Fish Stew

And: Lighten the Load, Part II: Black Garlic Butter Branzino