Ingredients
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6 tablespoons Greek extra virgin Olive Oil
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1 large Red Onion
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2 Garlic
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2 cups finely chopped mixed fresh herbs: Marjoram
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Salt
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Freshly ground Black Pepper
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1 pound Fettuccine
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2 cups plain Greek Yogurt
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1 teaspoon grated Lemon Peel
Directions
Steps
|
1
Done
|
In a medium skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion and garlic and cook until soft, about 8 minutes. |
|
2
Done
|
In a small bowl, combine the herbs, onion-garlic mixture, and salt and pepper to taste. |
|
3
Done
|
Bring a large pot of well-salted water to a rolling boil and cook the pasta to desired doneness. Before draining, ladle out 2 cups of the pasta cooking water and whisk them into the yogurt, together with the remaining 4 tablespoons of olive oil and the lemon peel. |
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4
Done
|
Drain the pasta and toss it together with the yogurt mixture and herbs. Season to taste with additional salt and pepper and serve hot. |
