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A low fat, easy, low budget creamy pasta dinner! If you are looking for a variation of the classic alfredo, try this Mediterranean inspired dish for a quick mental trip to Santorini!
Before you begin, chop your onion into bite size pieces and mince your garlic. Chop the stems off your asparagus as well.
Bring a large pot of water to boil. Once water is boiling, add pasta and a dash of salt. Boil until pasta is al dente (according to package instructions for al dente). Rinse and set aside.
In a separate saucepan, heat 1/2 tablespoon oil over medium heat. Add onion and cook until browned; add mushrooms and cook until slightly tender.
In a separate pan on medium heat, cook asparagus until done or the stalks are soft to the touch. I used two pans because asparagus takes much longer to cook than the peas, mushrooms and onions!
Add peas to the mushroom mixture and cook until vegetables are tender.
Once asparagus is finished cooking, add to the mushroom, pea and onion mixture.
Mush the garlic and a dash of salt together until garlic has turned into a paste. Mix garlic mixture with yogurt, lemon juice, 1/2 tablespoon oil and Greek seasoning.
Take veggies off heat and toss with pasta. Mix in the yogurt mixture. Dash with a little dried parsley and you’re good to go! Mmmmm!
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