Preparation: 5 minutes Cooking: 10 minutes Serves: 4
Ingredients
Generous pinch of saffron threads
1 cup dry white wine
17.6 oz fresh pasta or 8.8 oz dried pasta
1 tbsp oil
6 spring onions, sliced
1 stick of celery, chopped
1lb peeled prawns, cooked
17.6 oz FAGE Total Yogurt
2 tsp Dijon Mustard
Small bunch fresh dill, chopped
Grated Parmesan cheese
Preparation
1. Soak saffron in 1tbsp wine, while the rest of the ingredients are prepared.
2. Cook pasta according to pack instructions.
3. Meanwhile, cook spring onions and celery in oil in a frying pan for about 1 minute.
4. Add wine to the pan and boil over a high heat until reduced by two-thirds. Stir in FAGE Total Yogurt, mustard, saffron and dill.
5. Drain pasta and serve into warmed dishes.
6. Add seafood to the mixture in the pan, heat through and pour it over pasta.
7. Serve immediately with grated Parmesan cheese.
Chef’s tip
Prawns can be substituted with smoked salmon, or cooked chicken pieces
I found this recipe on the Fage USA site and it sounds pretty awesome and easy to make. I actually went to the site today see if there was a contact us or suggestion box and was pleased to find a recipe section. I’m always on the lookout for a new, easy to prepare and nutritional meal. They have quite a few recipes that I want to add to my repertoire.
I love their yogurt because it is so tasty and the nutritional values are excellent. I’ve also been using it as a substitute for sour cream for a while now. Izzy totally loves Fage yogurt (with no sweeteners added!). I hope the Fage folks make a kid friendly tube that is easy to grab when you’re on the go.
