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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, melt the butter over medium high heat. | 2. Add the sliced onions and stir to coat with the butter. | 3. Reduce heat to medium and continue to cook the onions, stirring occasionally (don't let them stick) for about 45 minutes or until they are really brown and soft. | 4. Meanwhile, bring a large pot of salted water to boil and cook the pasta to desired doneness. | 5. Mix the yogurt with 1/2 cup of the pasta water and mix well. | 6. Add the yogurt mixture to the onions and stir in until the onions are evenly coated with the yogurt mixture. | 7. Add the drained pasta and about half the cheese and toss. | 8. Transfer to a serving bowl and garnish with the rest of the cheese and the herbs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
onion	5		peeled halved sliced	320.0	74.72	8.8	0.8
fettuccine	1			28.066	3.9689	1.7577	0.7654
yogurt	2	cups		298.9	22.834	17.003	15.925
kefalotyri gruyere reggiano	1	cup	grated grated grated	-	-	-	-
oregano	1/4	cup		31.8	8.2704	1.08	0.5136
thyme	1/4	cup		9.696	2.3472	0.5338	0.1613

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.