This recipe used to be our go-to for entertaining vegetarians — back when vegetarians were, you know, a rare breed. Now, thankfully, the dish has moved into our regular dinner rotation. The hardest part about it is securing the sheep’s milk yogurt — but not really, you can find it at Whole Foods or even a slightly-gourmet supermarket — then it’s just a matter of remembering to cook more onions than you think feels right. The contrast between their caramel-ly sweetness and the tangy yogurt……I don’t want to get overly precious here, but: Oh. Boy. It’s so good that I don’t mind cooking two completely separate meals for the grown-ups and the kids, who, sadly, won’t touch it no matter how many chocolate-covered raisins and Michael Jackson youtube videos I promise them as a reward.
Pasta with Yogurt, Spinach and Sweet Onions
Adapted from Amanda Hesser, The New York Times.
3 glugs olive oil
4 yellow onions sliced
1 pound whole wheat fettucini
2 6-ounce containers sheep’s-milk yogurt, drained through a coffee filter set in a strainer for at least 20 minutes
2 cups-ish fresh spinach
1 cup grated Parmesan
Heat the olive oil in a large skillet over medium-high heat and add the onions. Reduce the heat to medium low and cook, stirring frequently, until the onions are golden brown, 20 minutes.
Meanwhile, cook your pasta in a large pot, adding spinach during the last 30 seconds. Strain, reserving 1/2 cup of the pasta water. In the same pot, whisk together the drained yogurt with the pasta water. Toss pasta with the yogurt mixture. Divide the pasta among 4 bowls. Sprinkle generously with cheese and top with onions.