A healthy fall recipe packs a flavorful punch.
Eugenia Uhl Photograph
Food forecasters agree: the Greek yogurt culinary craze is here to stay – and with good reason. Thick, creamy and tastefully tart, it’s packed with protein and probiotics and lacks the sugar and sodium of regular yogurt. Since making its way across the Atlantic and into refrigerators nationwide, Greek yogurt has become the breakfast of champions and a snack-time staple. But why stop there? When mixed with refreshing mint, savory garlic and flavorful pine nuts, it becomes a simple sauce for pasta. Try it as stand-alone lunch or a salacious side dish for grilled fish, lamb or kabobs.
Macaroni With Yogurt Sauce
6 cups water
1 ½ teaspoon salt
½ pound elbow macaroni
3 cups plain Greek yogurt
3 tablespoon fresh mint, chopped
1 teaspoon dried mint
1 teaspoon minced garlic
½ teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
½ cup pine nuts
In a large 3-quart pot over high heat, bring water and
1 teaspoon of salt to a boil. Add elbow macaroni, and
cook 8 minutes. Drain.
In a large bowl, whisk together Greek yogurt, fresh mint,
dried mint, garlic, remaining teaspoon of salt and black pepper. Add cooked pasta, and mix well.
In a small saucepan over low heat, heat extra-virgin olive oil. Add pine nuts and toast for 2 minutes.
Spoon toasted pine nuts over yogurt and pasta, and serve warm or cold.
Yields 6 servings.
Recipe from Denise Hazime’s The Mediterranean Diet Cook Book