RECIPE: Creamy Greek Yogurt Pasta for People Who Would Rather Put a Gun to Their Head Than Cook

Hate cooking? No worries!

Only late in life did I come to enjoy cooking. There’s something meditative about working with fresh ingredients in your hands, the clove-like pungency of basil, its tender leaves and peppery minty flavor. Sicilian lemons, which are knobby and intensely aromatic, a piece of sunshine you can hold. At twice the fat content (and twice the flavor) as regular mozzarella, mozzarella di bufala is a staple in my kitchen. The good stuff (as opposed to the fake stuff) practically melts in your mouth.

But there are times when the idea of spending even a minute in the kitchen can make you want to cry. It’s just so much work, isn’t it? You go to the store, stand in line, carry your groceries home, put your groceries away, take them out again, sous chef your meal for at least thirty minutes, cook it another thirty, serve it, and then eat it, which takes about fifteen minutes. After that? Clean up!

I feel your pain. That’s why I’m giving you the easiest recipe in the world to cook, no fuss, no muss, and very little cleanup. The only equipment you need is a pot of water and a blender. You can keep the staples on hand and use as needed. Do NOT open up that box of macaroni and cheese you have in the pantry, not when you have this easy healthy alternative.

Ingredients:

• 1 cup freshly grated Parmesan cheese

• 3 large lemons

• 1 box fettuccini pasta

• 1 1/2 cups full-fat plain Greek yogurt

• 4 cloves garlic

• 4 tbsps. extra-virgin olive oil

• 1 tsp. ground black pepper

• 1 tsp. kosher salt

• parsley to garnish (optional)

Instructions:

• Bring a large pot of salted water to a boil. Cook your fettuccini according to package directions, around 8 minutes, or until al dente.

• In a blender, add the grated zest of the three lemons, the juice of the lemons, Parmesan cheese, the Greek yogurt, olive oil, garlic, pepper and salt. Blend on a high speed until the sauce is smooth, about 2 minutes. In the final 30 seconds, add your parsley, if you’re using it.

• When the fettuccini is done, drain it and return it to the pot. Pour your yogurt mixture onto the pasta and use tongs to toss well. The sauce might seem thin at first, but it will thicken up nicely. Season to taste with more salt and pepper. Serve immediately.

  And there you have it. Mercifully simple, delicious, and healthy. I hope you enjoy it.

  
  Buon appetito!
  

  Let me know what you think about cooking, this recipe, or recipes in general in the comments section below. I want to hear from you.