Nourishing pasta can be made in a hurry
The Greek islands of Kassos and Karpathos both have versions of this simple, rich dish. Unfortunately, it's not the most appealing plate you'll ever set on a weeknight table. But it tastes great.
We used an aged manchego cheese instead of the original recipe's Greek kefalotyri cheese.
Serve with a salad of chopped greens, olives and almonds, tossed with a dried-oregano vinaigrette.
Adapted from “The Country Cooking of Greece,” by Diane Kochilas (Chronicle, 2012).
Bonnie S. Benwick is a staff writer for The Washington Post.
Pasta With Yogurt and Onions
3 large (about 11⁄3 pounds total) red onions
8 ounces dried spinach tagliatelle or spinach penne
5 tablespoons unsalted butter
2 cups low-fat plain Greek-style yogurt
1⁄2 to 1 cup coarsely grated hard, sharp-tasting cheese, such as an aged manchego
Bring a large pot of water to a boil over high heat.
Heat a large, wide, heavy-bottomed pot or skillet over medium-high heat. Add enough water to come up about 1⁄4 inch on the sides.
Peel the onions and cut them in half, then into very thin slices, adding them to the pot or skillet as you work. When they're all in, stir until they've started to pick up a bit of golden color. Sprinkle lightly with salt, then cook the onions for about 30 minutes, stirring a few times, until they are soft and browned. Transfer to a bowl; there should be about 21⁄4 cups.
Add a generous pinch of salt to the pot of water, then add the pasta. Cook according to the package directions. Drain, reserving 1⁄2 cup of the pasta-cooking water. Return the pasta to the pot (off the heat).
While the pasta and onions are cooking, melt the butter in a small skillet over medium heat just until it browns; this should take 5 to 7 minutes. Pour into the pasta and stir to coat, then stir in the yogurt. If the mixture seems too thick, add some or all of the reserved pasta cooking water. Cover to keep warm.
Divide the pasta among individual plates. Sprinkle with equal amounts of the grated cheese, then top with equal amounts of the browned onions and their juices. Serve hot.
Makes 4 servings.
Nutrition information per serving: 540 calories, 23 grams fat (14 grams saturated), 55 milligrams cholesterol, 24 grams protein, 61 grams carbohydrates, 4 grams dietary fiber, 230 milligrams sodium
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Nearing season’s midpoint, Steelers still have issues to sort out
- Ross brothers ordered to pay fine, remove debris from Christmas display
- Rossi: Fleury is, and will remain, Penguins’ soul
- Police seize phones of some Norwin High School students
- Injured Pitt center Rowell plays well-rounded role on campus
- Testing legs, giving backup goalie a chance are Penguins’ priorities
- Steelers film session: Watt kept under control
- 7 in custody after New Kensington drug raid
- Rostraver woman victim of home invasion
- 2 stores robbed in Alle-Kiski Valley
- Penguins notebook: Newcomers get 1st taste of rivalry with Flyers