So, this may be the first time I got a real inspiration from watching the Kitchen on the Food Network. The best part of the show though is definitely Geoffrey Zakarian (just gonna call him GZ going forward). When he makes something on the show, its more often than involves proper technique and flavor pairings.
This one actually caught my eye and made me go oooh! I would describe it as basically a Tzaziki Pasta, which just sounded awesome. What’s really great is that the only thing that you need to cook is the pasta. We did cook up some chicken pieces to provide protein but its not required.
The other nice thing about this pasta is you can just use any herbs you feel like. In an attempt to keep our AeroGarden under control, I am using basil as much as possible. I also added mint, parsley, and tarragon to provide a really nice mix of flavors. The rest of pretty standard flavors like lemon and garlic.
Once you cook the pasta, you just toss it into the sauce. Make sure to reserve some pasta water just in case you need to thin out the sauce and melt some of the cheese. Its a really great end product that feels lite and reasonably healthy.
Zakarian’s Greek Yogurt and Herb Pasta
- 3/4 Lb Fettucine
- 1/2 Lb Chicken Tenders Optional, sautéed or grilled
- 1 Cup Fat Free Greek Yogurt
- 1 Cup Feta crumbled
- 2 Garlic Cloves finely diced
- 3 Large Basil Leaves chopped
- 4-5 Large Tarragon Leaves chopped
- 4 Large Mint Leaves Chopped
- 3 Sprigs Parsley Leaves Chopped
- 1 Lemon zested and juiced
- Salt & Pepper to taste
- Combine the yogurt, feta, herbs, lemon, and salt/pepper in a bowl.
- Cook the pasta in salted water to desired doneness. Make sure to reserve some pasta water towards the end.
- Add the strained pasta to the bowl and toss. Use the pasta water to thin the sauce as necessary.