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Spaghetti in Greek Yogurt Sauce
October 25, 2018
500 grams pasta of choice
2 tbsp unsalted butter
½ tbsp finely minced garlic
½ cup vegetable broth (or water)
2 cups (180 grams) Epigamia Natural Greek Yogurt
1 cup shredded Parmesan cheese
Salt to taste
1Bring a pot of salted water to a boil and add a teaspoon of olive oil. cook pasta according to its package until al dente.
2In a non-stick pan, melt butter over medium-low heat.
3Stir in garlic and cook for 30 seconds, or until fragrant.
4Stir in the vegetable broth and increase the heat. bring it to simmer.
5Remove from heat, and whisk in greek yogurt, cheese, lemon zest, and salt to taste. Place back on low heat to warm.
6Pour in (drained) cooked pasta and stir to combine.