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.
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1
pound
fresh fettucine or tagliatelle
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2
cups
mixed finely chopped fresh herbs: marjoram
mint, oregano, wild fennel, parsley, thyme, rosemary
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1
tsp.
grated lemon zest
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2
cups
Greek yogurt
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Salt and pepper to taste
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4
tbsp.
olive oil
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1
garlic clove
minced
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Bring a large pot of water to a rolling boil, salt generously, and cook the pasta to desired doneness.
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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.
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Drain the pasta and toss all together with the yogurt mixture and herbs. Season to taste with additional salt and pepper and serve hot.