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My German Kitchen ... in the Rockies: Pasta with Yogurt, Zucchini and Eggplant

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Pasta with Yogurt, Zucchini and Eggplant

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My German Kitchen ... in the Rockies: Pasta with Yogurt, Zucchini and Eggplant

16 June 2010

Pasta with Yogurt, Zucchini and Eggplant




I love great finds. Today I was at one of my favorite discount stores. There I found an annual "Food & Wine cookbook" for 1/3 of the original price. Lucky me.

This dish is inspired by a recipe from the cookbook "Farfalle with Yogurt and Zucchini". I added garlic, eggplant and basil. Yogurt might seem strange in a pasta sauce, but the result was absolutely delicious. We enjoyed it sitting outside on our little patio on a lovely summer evening.

Serves 4-6.

Ingredients:

* 1 pound farfalle or any other pasta
* 2 medium zucchini (about 1 1/2 pounds), chopped
* 2 eggplants, chopped
* 4 tablespoons unsalted butter
* 2 gloves garlic, minced
* 1 cup plain whole-milk Greek yogurt
* 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
* Freshly grated nutmeg
* Kosher salt and freshly ground pepper
* fresh basil


Directions:

Roast the zucchini and eggplant at 400 F in the oven for 30 minutes.

In a large pot of boiling salted water, cook the farfalle until al dente;
Meanwhile, in a large, deep skillet, melt the butter. Add the garlic for 1 minute and remove from the heat. Stir in the Greek yogurt and the 1 cup of grated Parmigiano-Reggiano and season the yogurt sauce with freshly grated nutmeg, salt and pepper.
Add the pasta, roasted vegetables and reserved pasta water to the saucepan and cook over low heat, tossing, until the sauce coats the pasta; transfer to warmed bowls and serve with the extra cheese. Sprinkle with basil.

Adapted from Food & Wine, annual cookbook 2008.

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6 Comments:

At June 17, 2010 at 6:58 AM , Blogger 12th Man Training Table said...

Someone needs to invent an app so i can bookmark all of everyone else's recipes into one convenient, searchable format. I know, I could just bookmark them on my browser, but it needs to be searchable.

 
At June 17, 2010 at 7:23 AM , Blogger A SPICY PERSPECTIVE said...

Oh, I just love creamy white sauces with nutmeg. The the yogurt is a GREAT idea! It never hurts to get in a little extra protein.

 
At June 17, 2010 at 2:14 PM , Anonymous Spätlese trocken said...

Das sieht immer alles sooo lecker aus bei Dir. Bist Du gelernte Köchin?

Mal sehen, wann ich mal den Mut habe, was nachzukochen. Dann selbstverständlich mit Ergebnisbericht.

Viele Grüße
Gytha

 
At June 17, 2010 at 4:19 PM , Anonymous Lea Ann said...

Love the addition of the whole milk Greek Yogurt. This has got to be fabulous.

 
At June 17, 2010 at 6:45 PM , Blogger Magic of Spice said...

What a fabulous dish...I must try this!

 
At June 17, 2010 at 10:36 PM , Blogger My Kitchen in the Rockies said...

@12th: Yes, that would be very helpful.
@sommer: Your are right and less calories than cream.
@Gythat: Nein bin ich nicht, faend ich aber klasse. Da braucht man keinen Mut. Meine Rezepte sind total einfach, wirklich.
@LeaAnn: Yes, I was surprise as well how yummy it is.
@Magic: Yes, please. I hope you enjoy it.

 

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