I thought I would share a recipe for Greek yogurt pasta. I had it in a cafe in Greece once and have been making something similar ever since.
Ingredients
- 8 oz (225g) pasta of your choice (e.g., penne, spaghetti, fusilli)
- 1 cup (240g) Greek yogurt (plain, full-fat for creaminess)
- 2 cloves garlic, minced
- 1 lemon (juice and zest)
- 1/4 cup (30g) grated Parmesan cheese
- 1/4 cup (30g) crumbled feta cheese
- 1/4 cup (60ml) olive oil
- 1/4 cup (60ml) pasta cooking water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Fresh parsley or basil leaves for garnish (optional)
- Cherry tomatoes, halved (optional)
- Baby spinach leaves (optional)
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
Reserve 1/4 cup (60ml) of the pasta cooking water before draining the pasta.
Prepare the Sauce:
In a large mixing bowl, combine the Greek yogurt, minced garlic, lemon juice, and lemon zest. Mix well.
Add the grated Parmesan cheese, crumbled feta cheese, olive oil, dried oregano, and dried basil. Stir until well combined.
Combine Pasta and Sauce:
Add the cooked pasta to the bowl with the sauce. Toss to coat the pasta evenly.
If the sauce is too thick, gradually add the reserved pasta cooking water until you reach your desired consistency.
Season and Garnish:
Taste the pasta and season with salt and black pepper to your liking.
For an extra touch of freshness, toss in some halved cherry tomatoes and baby spinach leaves.
Garnish with fresh parsley or basil leaves, if desired.
