Ikaria Fettucine al Greco Greek Yogurt and Herbs
What do Ikaria and Fettucine Alfredo have in common? Well, nothing really, except that this version of a creamy fettucine dish is a lot like the classic Alfredo, without the eggs, butter or heavy cream. It's a dish I learned to make from my friend Eleni Karimanli on Ikaria.
RATING
SERVES
4
PREP TIME
10 min
COOK TIME
10 min
Ingredients
- 1 pound fresh fettucine or tagliatelle
- 2 cups mixed finely chopped fresh herbs: marjoram mint, oregano, wild fennel, parsley, thyme, rosemary
- 1 tsp. grated lemon zest
- 2 cups Greek yogurt
- Salt and pepper to taste
- 4 tbsp. olive oil
- 1 garlic clove minced
Instructions
-
Bring a large pot of water to a rolling boil, salt generously, and cook the pasta to desired doneness.
-
In a small frying pan heat 1 tablespoon of olive oil and cook the garlic for a few minutes, to soften.
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Combine the herbs, salt and pepper.
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Remove 2 cups of the pasta cooking water and whisk into the yogurt, together with the garlic mixture, olive oil and lemon zest.
-
Drain the pasta and toss all together with the yogurt mixture and herbs. Season to taste with additional salt and pepper and serve hot.
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Notes
Adapted from my forthcoming book: Ikaria -- Food, Life, Longevity. (Rodale, 2015).
