|Yogurt Fettuccine with Caramelized Onions|
Created by Cathy Whims
Whipped out of items we typically have on hand. And if you don’t have a cheese cloth- we hear tell that a paper towel is a good stand-in to drain your yogurt. You’ll make this recipe over and over!
The day before:
2 cups Nancy's Whole Milk Organic Yogurt
Fold a long cheesecloth into fourths. Spoon yogurt into the center and tie up bundle to a long wooden spoon. Suspend this spoon across a bowl, allowing bundle to drain.
Refrigerate for 8 hours or overnight. Yogurt will drain and become quite thick. Remove yogurt from cheesecloth. Bring to room temperature.
5 tablespoons extra virgin olive oil
Heat olive oil in a large skillet. Add onions, toss well, and reduce to medium-low heat. Stir often until onions are creamy and caramelized to a golden brown. This will take approximately 30-40 minutes. Reduce heat if onions darken too quickly.
Meanwhile, bring 5 quarts water to a boil. Season with salt -- enough to give it a sea-water taste. Add pasta; cook until just al dente.
Place yogurt in large bowl. Add 1/2 cup of hot pasta water; wisk together. Add drained pasta and toss; put in large warm serving bowl. Spoon in carmelized onions. Drizzle with olive oil. Sprinkle cheese, chives and freshly ground pepper to taste. Yum!!