A Yogurt Pasta...thing...with Garlic Parsley Rounds
From keni 13 years ago
- 20 min to make
- Serves 6
"What's dinner?" "Umm..a yogurt pasta...thing." That was my answer and this is the dish. :) I served this with specialty sausages, but it can be a vegetarian meal without it, if desired.
Ingredients
For Pasta
- 1lb angel hair pasta shopping list
- 4T butter or half olive oil shopping list
- 1-2t red pepper flakes(I used 3) shopping list
- 12oz fresh mushrooms, sliced shopping list
- 1 small onion, diced shopping list
- 4 cloves garlic, minced shopping list
- 1 15oz can Italian diced tomatoes, partially drained shopping list
- 16oz strained Greek style yogurt, plain shopping list
- 4-6oz asiago cheese, shredded shopping list
- sea or kosher salt and fresh ground black pepper to taste shopping list
For garlic parsley Rounds
- 1lb sourdough thin baguette, sliced into 1/4 inch rounds shopping list
- 1 stick butter, melted shopping list
- 4 cloves garlic, minced and crushed shopping list
- 3T fresh parsley, chopped shopping list
How to make it
For Pasta
- Set water to boil while beginning sauce, and boil pasta per package directions.
- Melt butter in medium heavy skillet over medium heat.
- Add onion, mushrooms, red pepper flakes and garlic and cook until onion is tender, about 10 minutes. See Photo
- Add tomatoes and continue to simmer another 5 minutes or so.
- Add yogurt and cheese and stir to combine.
- Simmer while finishing rest of meal, but don't let boil.
- Season with salt and pepper
For Garlic Parsley Rounds
- Melt butter in medium microwave safe dish.
- Add garlic, and parsley and stir See Photo
- Immediately dip bread rounds into butter mixture and place, butter side up, on baking stone or cookie sheet. (you can certainly dip both sides, if desired, and if you have enough butter! :) See Photo
- You'll have bits of parsley and garlic left in the bottom of the bowl, just sprinkle it on top of the bread rounds.
- Bake at 400 for about 12 minutes, until golden brown on edges.
To Serve
- Toss pasta with sauce and serve with grilled or broiled specialty sausages, if desired.(I used spinach/asiago chicken sausages)
- Serve with bread rounds.
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