Creste Di Gallo With Sauteed Spring Onions Recipe
Ingredients
| 1 package creste di gallo or orecchiette pasta | ||
| Salt | To Taste | |
| Butter/Margarine | 2 Tablespoon | |
| Green onions | 4 Bunch (100gm), chopped | |
| 1/4 teaspoon coarsely ground black pepper | ||
| Sodium chicken broth | 1 Cup (16 tbs), reduced | |
| Low fat plain yogurt | 1 Can (10oz) | |
| Garlic | 1 Clove (5gm), crushed | |
| Green onion tops for garnish | ||
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.
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.
Chef
