Super Cheap Yogurt Pasta Food

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PASTA WITH YOGURT SAUCE



Pasta with Yogurt Sauce image

This creamy pasta with white yogurt sauce also known as Lebanese spaghetti is the perfect substitute for Alfredo sauce. It's creamy, tangy & easy to make!

Provided by Yumna Jawad

Categories     Dinner     Entree     Pastas     Side Dish

Time 20m

Number Of Ingredients 8

8 ounces spaghetti
2 tablespoons olive oil (divided)
2 tablespoons pine nuts
2 garlic cloves (minced)
2 tablespoons parsley (divided)
1 cup plain yogurt
½ teaspoon salt
1 tablespoon fresh mint (chopped)

Steps:

  • In a large pot of boiling salted water, cook the pasta according to package instructions; drain well and reserve ½ cup of pasta water.
  • In a large skillet over medium heat, heat 1 tablespoon olive oil. Add the pine nuts and cook until golden brown, about 3-5 minutes. Remove from the skillet and set aside.
  • Heat the remaining olive oil in the skillet, add the garlic and 1 tablespoon parsley and cook until fragrant, about 1 minute. Turn the heat to low, add the yogurt and salt and use a whisk to combine and lightly warm up the yogurt. Remove from heat.
  • Transfer the cooked spaghetti to the skillet and toss with the yogurt sauce. Add some pasta water to thin out the sauce, if desired.
  • Serve with toasted pine nuts, remaining parsley and chopped mint.

Nutrition Facts : Calories 347 kcal, Carbohydrate 47 g, Protein 10 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 324 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving

PASTA WITH YOGURT SAUCE



Pasta with Yogurt Sauce image

This is a Middle Eastern adaptation using any pasta--fusilli, elbow macaroni, penne, shells, etc. It is just as tasty eaten cold or warm, and is a quick fix for a hurry up meal. Sahtain!--to your health!

Provided by ALMA-LOU

Categories     Side Dish

Yield 7

Number Of Ingredients 8

1 (16 ounce) package pasta
1 tablespoon butter
2 cups plain yogurt
4 cloves garlic, minced
1 teaspoon salt
2 tablespoons chopped fresh parsley
3 tablespoons pine nuts
2 tablespoons butter

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente.
  • Using a mortar and pestle, mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. Stir this mixture into the remaining yogurt
  • Drain the pasta, and rinse in cold water. Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley.
  • For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.

Nutrition Facts : Calories 294.5 calories, Carbohydrate 39.5 g, Cholesterol 68.9 mg, Fat 10.6 g, Fiber 2.7 g, Protein 10.7 g, SaturatedFat 5.1 g, Sodium 417.1 mg, Sugar 3.4 g

PASTA WITH LEMON HERB YOGURT SAUCE



Pasta with Lemon Herb Yogurt Sauce image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

1 cup whole milk Greek yogurt
Kosher salt and freshly ground black pepper
1 pound fettuccine
1 cup crumbled feta
2 cloves garlic, grated
Zest and juice of 1 lemon
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh parsley
Freshly grated Pecorino-Romano cheese, to garnish

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.

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