Saturday, July 25, 2009

Yogurt and Chive Pasta

Okay. This is going to go fast, so don't blink!

If you're looking for something quick, light, and tasty to sit next to your steak or chicken on the plate, we have the perfect side entree' for you. If you've already made your Greek yogurt or decided to go with store-bought, which is absolutely fine.........then this pasta will go together in a flash.

Try your best to time it so that when the pasta is al dente, you are ready for it to take it's place next to the chicken - if that's who's being served up for dinner - because tossing the pasta with the yogurt sauce and serving immediately is simply the best way to eat it - fresh!

We ask that you refrain from using dried chives here, because only fresh will do.


Yogurt and Chive Pasta

1/2 Pound Capellini Pasta
3 Tablespoons Butter
One Tablespoon Olive Oil
One Clove of Garlic, crushed
2 Tablespoon Lemon Juice
One Cup Greek Yogurt
2 Tablespoons Freshly Chopped Chives
*and a little extra for decoration
1/4 Teaspoon Kosher Salt
1/2 Cup Parmesan Cheese

While a boiling pot of water is cooking your Capellini pasta - which won't take long at all - melt butter and olive oil together in a separate saucepan on loooow heat. Add garlic and lemon juice and stir together. Remove from heat and slowly incorporate the yogurt, chives, and salt.

When pasta is al dente, drain it and add it to the yogurt mixture. Toss it so pasta is completely coated with yogurt. Add the Parmesan. Feel free to add more lemon juice and/or salt to taste.

Serve immediately with chopped chives on top.

Note: Even though this heats up beautifully the next day, I also like it cold, straight from the fridge....

A Second Note: You could make this crazy healthy by using Brown Rice Pasta, OR even crazier than that.....Spaghetti Squash!

Go Crazy!


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