| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 cup whole milk Greek yogurt
- Kosher salt and freshly ground black pepper
- 1 pound fettuccine
- 1 cup crumbled feta
- 2 cloves garlic, grated
- Zest and juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh mint
- 3 tablespoons chopped fresh oregano
- 3 tablespoons chopped fresh parsley
- Freshly grated Pecorino-Romano cheese, to garnish
Instructions
- Set the yogurt in a sieve set over a bowl to strain and come to room temperature, about 1 hour.
- Fill a large pot with water and bring to a boil. Season generously with salt. Add fettuccine and cook until al dente, about 2 minutes less than the box instructions. Drain, reserving 1 cup pasta water.
- Combine feta, yogurt, garlic, lemon zest and juice, olive oil and half the herbs in a large bowl, then season with salt and pepper. Mix until well blended.
- Add the hot cooked pasta and toss to coat. Add some pasta water until sauce is at desired consistency. Taste and adjust seasoning. Transfer to serving bowls and garnish with Pecorino-Romano and the remaining chopped herbs.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 660 |
| Total Fat | 20 g |
| Saturated Fat | 9 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 26 g |
| Cholesterol | 43 mg |
| Sodium | 599 mg |
Reviews
This recipe was pretty good. It makes a lot, so for sure serve it and eat it while it’s fresh. I did like the tang of the yogurt and the herbs, but it was almost too much. I would cut it down a bit for next time. I did have some leftovers, and it wan’t great reheated, but I added a little bit of jarred marinara for the leftovers, and it had a “pink sauce” flavor that was pretty good.
I never liked fettucine Alfredo. This recipe I really, really like. I had 2% yogurt, but I didn’t add Pecorino. Used tagliolini with lemon. I’m hoping the second half of the sauce will last until tomorrow.
I loved the flavors in this dish. Halved pasta amount, as it’s only me, but made full amount of herb/cheese mixture, using half for pasta, half as yummy dip for veggies n crackers. Light, summer dish.
I added Mushrooms & asparagus sautéed in Olive oil and S&P, all herbs fresh from garden. This was so fresh and delish. The feta is such a nice change
Loved this. I added more herbs and then served with roasted chicken (which it didn’t really need). Leftovers are okay, but it does congeal up in a way that’s harder to make saucy again.
This recipe is the perfect companion to Ina Garten’s Tuscan Lemon Chicken. I love George or “GZ” as his co hosts call him on “The Kitchen.” I wanted to eat my leftover Ina Garten chicken with pasta and wow—GZ’s recipe was easy enough for a Thursday night and turned out immaculately. Thank you, GZ. This bachelor is eating well thanks to you and Ina.
Love this recipe. I added some chicken, mushroom and asparagus. Make sure you watch the amount of lemon used. I read all the other reviews and added less lemon. Taste was great for my family.
My family loves this pasta, I top it with grilled chicken. You gotta try it!
Please, would someone tell me why you are straining the yogurt? Thank you, AJ
This was delish! I started with the recipe as my base, then added chicken that I sautéed with garlic. After removing the chicken, I tossed in chopped asparagus and mushrooms. I added everything together in the pan and tossed together. I may have added a little too much lemon, but it was still great. I also used farfalle instead of the other pasta. The feta and yogurt mixture went well with everything.