This yogurt is thick and plain and very different than the Dannon versions of thin and sweet yogurt. Fage can substitute as a cereal sidekick and alternative to mayo or creme fraiche in almost any recipe.
To receive any of these health benefits, though, the yogurt must contain live, active cultures. If a yogurt has been pasteurized by the manufacturer or has been heated, the bacteriaare dead. The bacteria should be listed in the ingedients on the container right after milk.
Pasta With Smoked Salmon and Yogurt
1 box gemelli pasta
1 cup Greek yogurt (preferably Fage)
1/2 pound smoked salmon, cut into bite-size pieces
1 clove garlic, smashed and chopped
Zest and juice of 1 Meyer lemon
2 cups packed arugula
1 1/2 teaspoons chopped fresh dill
Coarsely ground black pepper
1. Bring a large pot of salty water to a rolling boil. Add the pasta. While it cooks, combine in a large serving bowl the yogurt, salmon, garlic, lemon zest and juice, arugula and dill. Just before the pasta is finished cooking, scoop out 1/2 cup pasta water and reserve.
2. Drain the pasta and slide it into the bowl. Using two spoons, toss the pasta and sauce as you would a salad. If the sauce is too thick, add a little of the reserved pasta water. Season to taste with salt and grind a generous amount of pepper on top.