Ikaria Fettucine al Greco with Greek Yogurt and Herbs

5 from 4 votes

What do Ikaria and Fettucine Alfredo have in common? Well, nothing really, except that this version of a creamy fettucine dish is a lot like the classic Alfredo, without the eggs, butter or heavy cream. It's a dish I learned to make from my friend Eleni Karimanli on Ikaria.

5 from 4 votes

Ikaria Fettucine al Greco with Greek Yogurt and Herbs

By Diane Kochilas

Prep Time 10

Cook Time 10

Servings

Aegean Islands, Ikaria, Main Courses, Meze / Starters, Pasta, Recipes, Region, Vegetarian, Yogurt

Prep Time 10

Cook Time 10

Servings

Aegean Islands, Ikaria, Main Courses, Meze / Starters, Pasta, Recipes, Region, Vegetarian, Yogurt

Ingredients

1 pound fresh fettucine or tagliatelle
2 cups mixed finely chopped fresh herbs: marjoram mint, oregano, wild fennel, parsley, thyme, rosemary
1 tsp. grated lemon zest
2 cups Greek yogurt
Salt and pepper to taste
4 tbsp. olive oil
1 garlic clove minced

Instructions

Bring a large pot of water to a rolling boil, salt generously, and cook the pasta to desired doneness.
In a small frying pan heat 1 tablespoon of olive oil and cook the garlic for a few minutes, to soften.
Combine the herbs, salt and pepper.
Remove 2 cups of the pasta cooking water and whisk into the yogurt, together with the garlic mixture, olive oil and lemon zest.
Drain the pasta and toss all together with the yogurt mixture and herbs. Season to taste with additional salt and pepper and serve hot.

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Adapted from my forthcoming book: Ikaria -- Food, Life, Longevity. (Rodale, 2015).

Watch my YouTube video of this recipe HERE.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Ikaria Fettucine al Greco with Greek Yogurt and Herbs