Yogurt makes this pasta taste creamy without the richness of, well, cream. Plus, the tang marries well with the salty feta. Aleppo pepper is a delicious pepper flake imported from Aleppo, Syria. It’s well worth seeking out for its mellow, even heat. However, if you can’t find it at your grocery store, you can order online from specialty purveyors like Penzey’s Spices or The Spice House. Or, standard red chili flakes can be used in Aleppo pepper’s place. Serve with crisp white wine like Gewurztraminer or Vinho Verde.
2 ounces feta cheese, crumbled (about ½ cup)
½ teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
½ teaspoon crushed red pepper flakes
3 tablespoons olive oil, divided
⅔ cup plain whole-milk Greek yogurt
1 small clove garlic, grated
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
12 ounces whole-wheat penne
2 ounces baby arugula (about 2 cups)
Chopped fresh chives, for serving
How to Make It
Stir together feta, lemon zest, crushed red pepper, and 1 tablespoon oil in a small bowl. Set aside to marinate.
Whisk together yogurt, lemon juice, garlic, salt, black pepper, and remaining 2 tablespoons oil in a large bowl.
Cook penne according to package directions. Reserve ½ cup cooking water and drain. Add hot penne to yogurt mixture. Toss, adding cooking water 2 tablespoons at a time until desired consistency is reached. Gently stir in arugula. Top with marinated feta and chives.
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