This is a very easy delicious recipe with fresh vegetables and greek Yogurt. We use 2% Fat Yogurt and the veggies are raw in order to have them keep their vitamins and enzymes. If you want to reduce fat use 0% Yogurt BUT keep the Extra Virgin Olive oil as it adds loads of nutritional benefits to the recipe. Enjoy!!

The Ingredients of Greek Yogurt Pasta

1/2 pack of Penne Pasta
200 gr. Greek Strained Yogurt 2%
1 green pepper
1 yellow bell pepper
10 cherry tomatoes
1/2 red onion
1 tsp soya sauce
1/4 tbsp fresh ginger
2 tbsp extra virgin olive oil
white pepper
salt

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31 Comments

  1. Tried this tonight and it was really good. Didn’t have bell pepper so used peas instead. Thank you for this quick and delicious recipe.

  2. This is hands down the best intro I’ve ever seen, you just made my day god bless your soul I’ve ssubbed about 5 seconds into the video

  3. Great video! I was on google, searching for info about the freezing/thawing process of my Greek yogurt, and on 1 page of tips, there was an ad for ur video:)! I rarely take time to click away from my task at hand,~ soo glad I did! Your delightful to watch!! I can’t wait to make! Thk uu🍲! (5 years after ur upload,~ it’s so great ur getting new shout outs from other current articles! 👏🏻💪🏼👏🏻 🙂

  4. 4:45 you say keep the extra virgin olive oil because of its micro nutrient content. Oil doesn’t really have many micro nutrients

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