How To make Baked Noodles with Spinach& Yogurt
4 oz Noodles
1 1/2 ts Salt
1 1/2 qt Water
boiling
8 oz Yogurt
1/2 c Cheese, cottage
10 oz Spinach :
frozen, thawed
2 tb Onions, chopped
1/2 c Cheese, cheddar, shredded
Gradually add noodles and salt to rapidly boiling water so that water continues to boil; cook, uncovered, stirring occasionally, until tender. Drain noodles in colander. Preheat oven to 400. Combine yogurt and cottage cheese; combine noodles, spinach and onion with cottage cheese mixture. Pour into a 1-quart baking dish; top with Cheddar cheese. Cover
and bake 20-25 minutes. Uncover and bake until cheese is melted and brown.
How To make Baked Noodles with Spinach& Yogurt's Videos
This creamy lemon pasta is made with grass-fed Greek yogurt instead of traditional heavy cream ????????
INGREDIENTS
12 ounces long fusilli, or other kind pasta
¼ cup olive oil
1 shallot, minced
2 garlic cloves, minced
½ teaspoon crushed red pepper
¼ cup lemon juice
2 tablespoons lemon zest
1 cup Stonyfield Grassfed Greek yogurt
¼ cup freshly grated Parmesan cheese
2 tablespoons butter, option
INSTRUCTIONS
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
2. In another skillet, heat the olive oil at medium heat. Then add the shallots, garlic, and crushed red pepper and cook until fragrant, about 3 minutes. Whisk in the lemon juice and zest and greek yogurt until well combined.
3. Add ½ cup pasta water to the sauce and whisk until smooth. Add the pasta and continue to stir until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
4. Fold in the grated parmesan cheese and butter, if using, and enjoy immediately.
Credit --
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#pasta # lemonpasta
A WARM, NON-FAT GREEK YOGURT SAUCE IS GREAT OVER SPINACH PASTA
Warming the non-fat Greek yogurt sauce is the key to this comforting pasta dish. Add extra-virgin olive oil, fresh lemon juice, minced garlic, dried onion flakes and mint to the yogurt, and finish with a little crushed red pepper. Tip: Use dried mint to avoid the fresh herb turning black from the heat. This no-recipe recipe, originally from The New York Times, cuts down on the sodium and fat of the original, Fettuccine with Ricotta.
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FULL RECIPE HERE:
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1 Teaspoon Salt
1 Teaspoon Pepper
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20 Grams Cooking Oil
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This quiche recipe with mushroom, spinach, and feta will surely be the star of the show at any breakfast or brunch you serve up. Quiche's are traditionally a French tart with custard filling, but you won't need any complicated pastry dough for this recipe. To make this easy savory bite, you'll just add mushroom, spinach, and feta cheese to your custard batter and ladle a generous amount into a baking tin before sticking them in the oven.
Recipe:
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مع أمريكانا، طعم حياتك أحلى!
A quick and easy minced beef pasta with spinach & yogurt recipe from Americana
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