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-STYLE LAMB, EGGPLANT AND YOGURT SAUCE
This recipe is inspired by Turkish lamb dumplings, or manti. It does not compromise that savory, near-sacred combination of butter, lamb, garlic and yogurt.
Provided by Melissa Clark
Categories dinner, easy, for two, pastas, main course
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- Heat oven to 500 degrees. Bring a pot of water to boil for pasta.
- Toss eggplant with 4 tablespoons oil and a large pinch of salt. Spread on a baking sheet, making sure there is room between pieces, and roast until crisp and brown, 15 to 20 minutes.
- In a large skillet, heat remaining tablespoon oil. Add 2 minced garlic cloves and the shallot and sauté until fragrant, 1 to 2 minutes. Add lamb, 1/2 teaspoon salt, red pepper flakes and black pepper to taste. Sauté until lamb is no longer pink, about 5 minutes. Stir in mint or dill and cook for another 2 minutes. Stir eggplant into lamb. Taste and adjust seasonings.
- Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter: the amount is to your taste. Let cook until it turns golden brown and smells nutty, about 5 minutes. In a small bowl, stir together yogurt, remaining garlic and a pinch of salt.
- Drain pasta and spread on a serving platter. Top with lamb-eggplant mixture, then with yogurt sauce. Pour melted butter over top. Sprinkle on additional red pepper and more mint or dill. Serve immediately.
Nutrition Facts : @context http, Calories 1157, UnsaturatedFat 41 grams, Carbohydrate 73 grams, Fat 78 grams, Fiber 8 grams, Protein 42 grams, SaturatedFat 31 grams, Sodium 447 milligrams, Sugar 11 grams, TransFat 1 gram
SPAGHETTI WITH CARAMELIZED ONIONS AND YOGURT
Yogurt gives this dish creaminess without the heaviness (and calories) of a cream-based sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h25m
Number Of Ingredients 9
Steps:
- Combine oil, onions, thyme, bay leaf, and 1 teaspoon salt in a large saute pan; cook over medium heat, stirring occasionally, until onions are tender and golden brown, about 1 1/2 hours. If the pan becomes dry, add water, 1 tablespoon at a time, to prevent onions from burning.
- Add wine, and bring to a boil, scraping up browned bits with a wooden spoon. When wine has evaporated, remove pan from heat; discard thyme sprigs and bay leaf.
- Meanwhile, bring a large pot of water to a boil. Add pasta; cook until al dente. Drain. Stir pasta, parsley, and 1 teaspoon salt into onions; season with pepper.
- Divide pasta among 6 bowls. Top each serving with 1/3 cup yogurt, drizzle with oil, and season with pepper.
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