Thick Spaghetti with Butter Sauce
You may think spaghetti and yogurt are quite an unlikely pair...but your taste buds will be saying the opposite. Give this creamy, buttery pasta dish a try and your family will be asking for it again in no time.
Ingredients
- 1 (1 lb) dried thick spaghetti
- 3/4 stick unsalted butter
- 1/4 cup(s) minced fresh parsley
- 1/4 cup(s) freshly grated Parmesan cheese
- 1/2 teaspoon(s) dried oregano
- 1/2 cup(s) Plain yogurt, room temperature
Instructions
- In a kettle of boiling salted water boil the spaghetti until it is "al dente", reserve 1/2 cup of the cooking water, and drain the linguine well.
- While the linguine is cooking, in a heavy skillet cook the butter over medium heat, swirling the skillet occasionally, until it is nut-brown in color.
- In a large bowl whisk together the butter, parsley, Parmesan, and oregano until the mixture is combined well.
- Whisk in the yogurt and salt and pepper to taste.
- Add the spaghetti, toss the mixture well, and add enough of the reserved cooking water to thin the sauce to the desired consistency.
- Ready in 20 min.
Nutrition
Calories: 902.3kcalCarbohydrates: 34.72gProtein: 18.47gFat: 78.17gSaturated Fat: 48.72gCholesterol: 211.06mgSodium: 556.31mgFiber: 1.61gSugar: 9.6g
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