Penne with yoghurt
Instructions
To dry the onion in thin slices with a few teaspoons of water and wine, then puréed with the yoghurt.
Slightly heat the cream on low heat and add chopped parsley.
Boil the penne al dente, drain and coat with sauce.
Ingredients and dosing for 4 persons
- 350 g of type pasta penne rigate
- 1 onion
- 1/2 shot of white wine
- 1 sprig of parsley
- 1 jar of thick white yoghurt