PASTA WITH LEMON HERB YOGURT SAUCE
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set the yogurt in a sieve set over a bowl to strain and come to room temperature, about 1 hour.
- Fill a large pot with water and bring to a boil. Season generously with salt. Add fettuccine and cook until al dente, about 2 minutes less than the box instructions. Drain, reserving 1 cup pasta water.
- Combine feta, yogurt, garlic, lemon zest and juice, olive oil and half the herbs in a large bowl, then season with salt and pepper. Mix until well blended.
- Add the hot cooked pasta and toss to coat. Add some pasta water until sauce is at desired consistency. Taste and adjust seasoning. Transfer to serving bowls and garnish with Pecorino-Romano and the remaining chopped herbs.
PASTA WITH TURKISH YOGURT SAUCE
Labaneh is yogurt cheese, a wonderful invention for everything from pasta to sandwich spread. Here it's used over angel hair pasta but it's great over any type, especially tortellini. It takes a minimum of 8 hours to drain the yogurt, transforming it into cheese, but the cheese can be refrigerated for several days. More than once, it has taken 2 days for the yogurt to drain to the desired thickness, so plan accordingly. Minimal time for preparing the yogurt cheese is included in the cook time.
Provided by sugarpea
Categories Spreads
Time 8h10m
Yield 1/2 cup yogurt cheese, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Yogurt Cheese (Labaneh): Line a strainer with 2 layers of cheesecloth; place the strainer over a bowl and pour the yogurt into the strainer; set aside at room temperature for at least 8 hours or until very, very thick.
- If using the garlic, push it through a garlic press and stir into the thickened labaneh.
- Refrigerate.
- Pasta: Make sure labaneh is at room temperature; boil the pasta in salted water until al dente; drain and return to the pot, stirring until all liquid has evaporated.
- Add the paprika to the melted butter; toss the butter mixture and yogurt cheese with the pasta; season with salt and pepper.
Nutrition Facts : Calories 516.6, Fat 4.8, SaturatedFat 2.3, Cholesterol 10.1, Sodium 100.6, Carbohydrate 94.5, Fiber 3.7, Sugar 11.4, Protein 21.9
PASTA WITH YOGURT/MINT SAUCE
Make and share this Pasta With Yogurt/Mint Sauce recipe from Food.com.
Provided by CJAY8248
Categories Penne
Time 17m
Yield 1 bowl pasta, 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta according to package directions and drain.
- Mix yogurt, crushed garlic, salt, and mint leaves together in a bowl and beat with a wooden spoon until the mixture is very creamy.
- Pour the warm sauce over the prepared pasta and toss.
Nutrition Facts : Calories 521.3, Fat 8.3, SaturatedFat 4.2, Cholesterol 23.9, Sodium 88.3, Carbohydrate 99.4, Fiber 12.6, Sugar 8.6, Protein 15
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