Makaronia me Yiaourti #EattheWorld #SundayFunday

This creamy and slightly tart Greek pasta is a comforting, meatless entree remeniscent of pasta carbonara but lighter and healthier.

We are traveling to Greece for this month's Eat the World Challenge........

Evelyne of CulturEatz invites us each month to join her as we travel the globe, visiting other cultures and the foods they eat.  Click here to find out how to join and have fun exploring a country a month in the kitchen with us! This month she invited us to head to Greece.  Let's see what everyone brought to the table.

Several of the members of Eat the World also belong to our Sunday Funday Bloggers group.  Amy of Amy's Cooking Adventures suggested we carry this theme over to that group as well. Both groups are incorporated into this list........

• Palatable Pastime: Spanakopita Bites 
• Magical Ingredients: Spanakorizo 
• Amy’s Cooking Adventures: Greek Cabbage Roll Rice Bowls 
• A Day in the Life on the Farm: Makaronia me Yiaourti 
• Pandemonium Noshery: Aginares a la Polita - Greek Artichoke Stew
• Sneha’s Recipe: Greek Hot Dogs 
• Culinary Adventures with Camilla: Skordalia and A Polarizing, Perplexing Greek Wine + Kouneli Stifado
• Food Lust People Love: Golden Briami Tart 
• Sugar Love Spices:Greek Spinach and Feta Pie with filo pastry (Spanakopita) 
• Kitchen Frau: Classic Moussaka

When Evelyne announced this month's country, I went right to my Cookbook library and pulled down It's All Greek To Me by Debbie Matenopoulos.   This is my go to whenever I want to make Greek food.  I have made several recipes from this cookbook and have never been disappointed.  

Some of the past recipes I have made from this cookbook by Debbie Matenopoulos include Lahano me Kreas, a delicious, autumnal, meat and cabbage dish; Baklava, the popular Greek dessert; Olokiri Kota stil Skara, wonderful roasted chicken with vegetables; a delicious meat pie called Kreakopita; and Greek meatballs called Soutzoukakia .

I also turned to this cookbook when making Pilafi , Galaktoboureko (Phyllo Custard Pie), and  Dolmathes .  You can see why I love this cookbook so much.

This recipe is perfect for a weeknight dinner.  It is on the table in less than half an hour.  While the pasta is cooking you can put together this amazing Greek Salad (also from Debbie's book) and your family is enjoying a delicious, complete meal in no time at all.

I had a bottle of Greek wine in my wine cooler and I pulled it out to pair with this pasta. It was very nice lending credence to the adage what grows together goes together.  If you don't have a bottle of Greek white wine on hand, open up any bright, acidic white wine...perhaps a Sauvignon Blanc, and enjoy.

Pasta, Meatless, Entrees

Entrees, Pasta

Greek

Yield: 6 servings

Author: Wendy Klik

Makaronia me Yiaourti

This creamy and slightly tart Greek pasta is a comforting, meatless entree remeniscent of pasta carbonara but lighter and healthier.

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 1/2 c. olive oil
• 1 vidalia onion, finely chopped
• 3 cloves garlic, minced
• 1 lb. spaghetti, cooked per package directions
• 2 c. Greek yogurt, room temperature
• 1 c. finely grated Parmesan cheese
• salt and pepper, to taste

Instructions

1. Bring a pot of generously salted water to boil for the pasta.
2. Heat the olive oil in a large skillet over medium low heat.  Add the onions and garlic and cook, stirring occasionally, until softened and translucent, about 10 minutes.  Set aside.
3. Add the pasta to the water when it comes to a boil and cook per package directions.
4. While pasta is cooking, combine the yogurt and Parmesan, mixing until smooth.  Season with salt and pepper, (sea salt and freshly ground pepper if available).
5. Drain the pasta, reserving about a cup of the cooking water.  Return the pasta to the cooking pot and add the onion/olive oil mixture.  Toss to combine, then add the yogurt mixture.  Using tongs, toss,  adding a bit more of the cooking water as needed, until coated and the sauce is the desired consistency.  Sprinkle with fresh or dried herbs to garnish. 

Notes:

Adapted from a recipe found in It's All Greek To Me by Debbie Matenopoulos

Nutrition Facts

Calories

400.30

Fat (grams)

22.99

Sat. Fat (grams)

4.96

Carbs (grams)

32.36

Fiber (grams)

1.52

Net carbs

30.84

Sugar (grams)

6.06

Protein (grams)

16.50

Sodium (milligrams)

355.71

Cholesterol (grams)

16.68

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