This very creamy and satisfying pasta dish is easy and healthful, combining the sweetness of caramelized onions with the slightly sour tang of yogurt. Even nonfat Greek yogurt is thick and unctuous enough to give the illusion and the mouthfeel of an indulgently rich pasta sauce.
Yields 9 cups
Serves 6
Prep time: 35 minutes
6 cups sliced onions
Salt
¼ cup extra-virgin olive oil
1 pound whole wheat fettuccine
2 cups Greek yogurt
1 cup grated Pecorino Romano cheese
Sprinkling of cracked black pepper
To slice the onions, cut off the polar ends and cut in half end to end. Peel. Slice each half from pole to pole into thin slices. (The onion slices hold their shape better when cut this way.)
Put a large covered pot of salted water on to boil.
Heat the olive oil in a large heavy skillet on medium-high heat, add the onion slices and sauté, stirring constantly, until they begin to soften and their color darkens a bit, about 4 minutes. Sprinkle with salt and reduce the heat to low. Cook, uncovered, stirring every few minutes, for about 20 minutes, until the onions are very soft and golden brown. Add a splash of water if the onions stick or begin to brown too fast.
Meanwhile, when the water is boiling, stir in the fettuccine and cover the pot so the water will return quickly to a boil. Uncover the pot and cook the pasta until al dente, 8 or 9 minutes. Reserve ½ cup of the pasta cooking water and drain the pasta.
In a large serving bowl, add ¼ cup of the hot pasta cooking water to the yogurt and stir until smooth. Add the drained pasta, the grated cheese, the caramelized onions, and a sprinkling of cracked black pepper. Toss everything together to coat the pasta. Add a little more pasta water if needed. Serve immediately.
This creamy, slightly sweet pasta is great with a refreshing green salad on the side, something like Kale, Jicama, and Orange Salad or Greens with Citrus-Date Dressing. Or start with Watercress Toast and accompany the pasta with Spicy Roasted Broccoli or Beet Greens with Raisins and Pine Nuts.