Recipe: Pasta Tossed with Greek Yogurt and Herbs | KCET
Recipe: Pasta Tossed with Greek Yogurt and Herbs
This recipe was originally published on dianekochilas.com.
Pasta Tossed with Greek Yogurt and Herbs
- 6 tablespoons extra virgin Greek olive oil
- 1 large red onion, finely chopped
- 2 garlic cloves, minced
- 2 cups finely chopped mixed fresh herbs of choice: rosemary, parsley, oregano, marjoram, basil, mint, fennel, thyme)
- Salt and black pepper to taste
- 1 pound Pasta, such as Greek hilopites or fettucine or tagliatele
- 2 cups Greek yogurt
- Grated zest of 1 lemon
In a medium skillet heat a tablespoon of olive oil over low heat and cook the onions until soft and golden, about 15 to 20 minutes. Stir in the garlic.
Combine the fresh herbs and onions in a mixing bowl. Season with salt and pepper.
Cook the pasta in boiling salted water and drain, reserving 3 cups of its cooking liquid.
Toss the pasta with the herb-onion mixture, olive oil, and yogurt. Add enough cooking liquid to make the sauce creamy. Stir in the lemon zest and black pepper. Serve hot.
Connect with KCET
Amid one of the most contentious presidential elections in recent memory, some Southland business owners are taking steps to protect their businesses from possible protests or violence.
Connecting the Dots: Health Inequities, Power, and the Potential for Public Health’s Transformational Role
Health inequities are systemic, avoidable and unjust health outcomes ultimately perpetuated by those who have power in society. Here, we explore four examples of health inequities and their relationship to power imbalances.
Meet the 10 experts examining health inequities through the lens of race, wealth and power in the documentary "Power & Health."
Here are seven articles that help illuminate how California voter choices will affect youth — and how this next generation is responding to the needs of the times.
Kalimera! That's Greek for "Good Morning," and in this episode, Diane explores the varied ways to start the day with Greek-style breakfast and brunch.
Almost 100 years ago, Greeks from the shores of Asia Minor, emigrated en masse into Greece, forever changing both the flavors and music of their adopted homeland.
At a local yogurt purveyor in Athens, Diane enjoys a true Greek classic: thick, tart Greek yogurt with honey, great for breakfast, lunch and dinner.
Diane prepares an ancient feast for modern cooks, based on ingredients that have been part of this diet for thousands of years.
Beans and legumes are among the most ancient foods in Greece, a mainstay of the Greek-Mediterranean Diet.