You are here

Creste Di Gallo With Sauteed Spring Onions

Western.Chefs's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Main Dish
Interest: 
Spring, Everyday
Ingredient: 
Pasta

Rate It

Your rating: None
4.10357
Average: 4.1 (14 votes)