Traditional Greek ‘striftari’ pasta twists* with yoghurt, vegetables and feta cheese

WATCH VIDEO

SCROLL TO START
THE EXPERIENCE

recipe by:

Cool Artisan

traditional

contemporary

Level of difficulty

Time needed 30 minutes

INGREDIENTS

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

Salt

Freshly ground pepper

PREPARATION

Wash and chop the vegetables.

Bring water to a boil in a large saucepan, salt well, and add the pasta.

EXECUTION

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.

Traditional Greek ‘striftari’ pasta twists* with yoghurt, vegetables and feta cheese

Time needed
30 minutes

INGREDIENTS

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 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

Salt

Freshly ground pepper

PREPARATION

Wash and chop the vegetables.

Bring water to a boil in a large saucepan, salt well, and add the pasta.

EXECUTION

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.