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Creste Di Gallo With Sauteed Spring Onions

Western.Chefs's picture
  Low fat plain yogurt 8 Ounce (1 Container)
  Reduced sodium chicken broth 1 Cup (16 tbs)
  Creste di gallo/Orecchiette pasta 7 Ounce (1 Package)
  Garlic clove 1 Small, crushed with garlic press
  Coarsely ground black pepper 1⁄4 Teaspoon
  Margarine/Butter 2 Tablespoon
  Green onions 4 Bunch (400 gm), chopped
  Green onion tops 1 Teaspoon (For Garnish)
  Salt To Taste

In large saucepot, prepare pasta in boiling salted water as label directs.
Meanwhile, in 12 inch skillet, melt margarine or butter over high heat.
Add green onions, pepper, and Y2 teaspoon salt and cook 2 minutes.
Reduce heat to medium high and cook until green onions are soft, 4 to 5 minutes longer.
Stir in chicken broth; heat to boiling.
Cover and keep warm.
In small bowl, mix yogurt, garlic, and 1/8 teaspoon salt until blended.
Drain pasta; return to saucepot.
Add green onion mixture; toss well.

Recipe Summary

Difficulty Level: 
Main Dish
Spring, Everyday

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1197 Calories from Fat 291

% Daily Value*

Total Fat 32 g48.6%

Saturated Fat 6.6 g33.1%

Trans Fat 0 g

Cholesterol 13.6 mg4.5%

Sodium 1052.8 mg43.9%

Total Carbohydrates 188 g62.8%

Dietary Fiber 21.7 g86.7%

Sugars 32.7 g

Protein 46 g91.4%

Vitamin A 344.8% Vitamin C 310.9%

Calcium 67.6% Iron 81.7%

*Based on a 2000 Calorie diet

Creste Di Gallo With Sauteed Spring Onions Recipe