50 ml olive oil
1 onion, diced
3 spring onions, thinly sliced
3 carrots, diced
3 zucchini, diced
200 g smoked turkey, diced
200 g DODONI strained yogurt, full-fat
200 g DODONI PDO feta cheese
300 g ‘striftari’ pasta (*Greek striftari pasta is similar to Italian gemelli or fusilli (types of corkscrew pasta), but is a little smaller)
200 g cherry tomatoes, halved
A small bunch of parsley, finely chopped
Freshly ground pepper
Wash and chop the vegetables.
Bring water to a boil in a large saucepan, salt well, and add the pasta.
In a wide non-stick skillet or frying pan, sauté the onion with the spring onions.
Add the diced carrot, zucchini and sliced turkey.
As soon as they start to brown a little, add the yogurt and 1 cup of the pasta water.
Add the feta cheese, the al dente pasta, and mix well.
Last add the cherry tomatoes, the parsley, and mix again. Serve on a platter and garnish with extra crumbled feta cheese and freshly ground pepper.