Debbie Matenopoulos’ Makaronia me Yiaourti

Yield: 4-6 servings
Calories: 375-563
Theme: Dinner
Rating:  This recipe has not been rated
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Ingredients

  • 1/2 cup extra virgin olive oil
  • 2 medium yellow onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 quarts water
  • 1 lb whole wheat or other spaghetti
  • 2 cups Greek yogurt, at room temperature
  • 1 cup freshly grated kefalotiri or Parmesan cheese
  • 1/4 tsp sea salt, plus more to taste
  • 1/2 tsp freshly ground black pepper, plus more to taste
  • 1/4 cup chopped fresh Italian flat-leaf parsley, for garnish

Directions

Serves 4 to 6.

Heat the olive oil in a large skillet or sauté pan set over medium-low heat. Add the onion and cook, stirring frequently, until it is translucent, about 8 to 10 minutes. Stir in the garlic and cook for 1 minute more. Remove from heat and set aside to cool slightly.

Add the water to a large pot and bring to a boil over high heat. When the water starts to boil, liberally salt it. Add the spaghetti and cook for 1 minute less than the package directions, until al dente. While the pasta is cooking, mix together the yogurt, cheese, salt, and pepper in a medium mixing bowl, making sure there are no lumps.

Drain the pasta, reserving 1 cup of the starchy cooking water. Return the hot pasta to its pot, and add the olive oil-onion mixture, tossing to combine well with spaghetti. Quickly add the yogurt mixture, making sure the spaghetti is coated. Very slowly pour in the reserved cooking water, a little at a time, until the desired consistency is reached. You probably will not need all the water.

Transfer to individual serving bowls or onto a large serving platter. Garnish with the parsley and serve immediately.

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