A Modern Mediterranean Style Healthy Pasta That Provides Comfort!
Goat Milk Yogurt and Feta Cheese are fat free, so a pasta entrée that is made with these items is a healthier choice than a similar pasta that is made with cows milk dairy products.
Because Goat Milk is fat free, Feta cheese will not melt. Feta Cheese will soften when heated in a liquid and it will only partially combine with the liquid. A Goat Milk Yogurt sauce can degrade (break and separate from protein coagulation) if it is cooked at too high of a temperature for too long, especially is acidic ingredients are part of the sauce, like tomatoes or lemon.
It is best to make today's pasta sauce shortly before it is needed (a la minute). A Goat Milk Yogurt and Feta sauce should be simmered at a low temperature and stirred often, so the fat free cheese has a chance to soften, so it partially combines with the body of the yogurt sauce. In other words, today's sauce should be made while the Mafaldine Pasta is cooking!
Since when is a pasta that is made with a yogurt sauce categorized as comfort food? Hot or cold yogurt sauces have been made in the Middle East for thousands of years. This modern age is full of gullible hypochondriac consumers that buy into every health food craze that is marketed by Madison Avenue. Those who take a saner approach to healthy eating, usually take interest in the traditional food of other cultures that has been proven to be healthy throughout history. Today's recipe proves that a modern Mediterranean style healthy pasta that is made with traditional ingredients can provide a high level of comfort.
Mafaldine with Goat Milk Yogurt Sauce, Arugula, Tomato and Feta:
This recipe yields 1 portion.
Mafaldine Pasta can be found in Italian food markets and delicatessens.
Step 1: Cook 1 portion of Mafaldine Pasta in boiling water over high heat, till it is al dente.
Cool the pasta under cold running water.
Drain the water off the pasta a set it aside.
Step 2: Heat a sauté pan over medium/medium low heat.
Add 1 tablespoon of olive oil.
Add 1/2 teaspoon of minced garlic.
Sauté till the garlic is a golden color.
Step 3: Add 1/3 cup of chopped seeded and peeled plum tomato.
Add 1/4 cup of imported Italian canned crushed tomato.
Add 1/2 teaspoon of tomato paste.
Add 1 pinch of sea salt.
Add 1 small pinch of coarsely ground black pepper.
Add 1 pinch of basil.
Add 1 pinch of oregano.
Add 3 pinches of chopped Italian Parsley.
Sauté the tomato mixture till it becomes hot and aromatic.
Step 4: Add 1/2 cup of light vegetable broth.
Add 1/3 cup of finely crumbled feta cheese while stirring.
Bring the liquid to a gentle boil.
Step 5: Reduce the temperature to very low heat.
Add 2/3 cup of goat milk yogurt (Greek Yogurt) while stirring.
Bring the sauce to gentle simmer.
Step 6: Add 1 cup of baby arugula leaves.
Gently simmer and reduce till the sauce is a thin consistency that can coat a spoon.
Step 7: Reduce the temperature to very low heat.
Add the prepared Mafaldine Pasta to the sauce.
Toss the sauce and pasta together.
Gently simmer and toss till the sauce easily clings to the pasta.
Step 8: Mound the pasta on a plate or pasta bowl.
Serve with a coarse grind pepper mill on the side.
No garnish is necessary!
This is a zesty tasting pasta!