This is one of those really easy, really quick pasta meals that are a little out of the ordinary. Am I the only one obsessed with matching pasta shapes to dishes? I love having lots of different pasta shapes on hand so I can choose the exact one for each dish.
For this recipe, I like a traditional Greek pasta called plexoudes, or braids. These are from Crete and mainland Greece, and they’re lovely.
The ingredients are simple: lemon zest, cream cheese, white pepper, shredded myzithra (or parmesan) cheese, and plain Greek yogurt. You can use Greek yogurt of any fat content: 0%, 2%, 5% or 10%. I use 2% for most things. If you omit the cream cheese, it will be too sour, because the lemon and the yogurt are both sour.
I use white pepper so that it blends in nicely with the sauce; you can use regular black pepper if you like.
Boil the pasta in lightly salted water until al dente. Strain. Stir all the other ingredients into the pasta and serve: it’s that simple!
Creamy Lemon Pasta
Serves 2 as entree; 4 as side dish
250g plexoudes or other pasta shape
1/4 cup Greek yogurt
2 tbsp cream cheese
2 tbsp grated myzithra cheese (or parmesan)
1 tbsp lemon zest
1/2 tsp white pepper
salt for boiling pasta
1. Boil the pasta in lightly salted water until al dente; strain.
2. Stir together all other ingredients with the pasta. Serve.
per serving, i.e., of the total recipe
9g fat (5g saturated, 4g unsaturated)
3g dietary fiber
21mg cholesterol (7% DV)
158mg sodium (7% DV)
302mg potassium (9% DV)
Contains a significant amount (+10% DV) of the following:
calcium, thiamin, niacin, phosphorus, selenium, magnesium, zinc, iron, riboflavin, folic acid, manganese, and copper.