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FETTUCCINE - YOGURT - Ikarian Noodles
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Ingredients | |
6 tablespoons | EVOO |
1 large | red onion, finely chopped |
2 | garlic cloves, minced |
1 pound | fresh fettucine |
tagliatelle, alternative | |
2 cups | mixed finely chopped fresh herbs, marjoram, mint, oregano, wild fennel, parsley, thyme |
1 tsp. | grated lemon zest |
2 cups | Greek yogurt |
Salt | |
pepper to taste |
Instructions
1. In a medium skillet heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic and cook until soft about eight minutes. But the mixture in a bowl with the herbs and add salt and freshly ground pepper to taste.
2. Bring a large pot of well-salted water to a rolling boil and cook the pasta to desired doneness.
3. Remove 2 cups of the pasta cooking water and whisk into the yogurt, together with the remaining olive oil and lemon zest.
4. 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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