Ikaria Fettucine al Greco Greek Yogurt and Herbs
What do Ikaria and Fettucine Alfredo have in common? Well, nothing really, except that this version of a creamy fettucine dish is a lot like the classic Alfredo, without the eggs, butter or heavy cream. It's a dish I learned to make from my friend Eleni Karimanli on Ikaria.
- 1 pound fresh fettucine or tagliatelle
- 2 cups mixed finely chopped fresh herbs: marjoram mint, oregano, wild fennel, parsley, thyme, rosemary
- 1 tsp. grated lemon zest
- 2 cups Greek yogurt
- Salt and pepper to taste
- 4 tbsp. olive oil
- 1 garlic clove minced
Bring a large pot of water to a rolling boil, salt generously, and cook the pasta to desired doneness.
In a small frying pan heat 1 tablespoon of olive oil and cook the garlic for a few minutes, to soften.
Combine the herbs, salt and pepper.
Remove 2 cups of the pasta cooking water and whisk into the yogurt, together with the garlic mixture, olive oil and lemon zest.
Drain the pasta and toss all together with the yogurt mixture and herbs. Season to taste with additional salt and pepper and serve hot.
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Adapted from Adapted from my forthcoming book: Ikaria -- Food, Life, Longevity. (Rodale, 2015).