Description
This is a Middle Eastern adaptation using any pasta–fusilli, elbow macaroni, penne, shells, etc. It is just as tasty eaten cold or warm, and is a quick fix for a hurry up meal. Sahtain!–to your health!
Ingredients
- 1 (16 ounce) package pasta
- 1 tablespoon butter (Optional)
- 2 cups plain yogurt
- 4 cloves garlic, minced
- 1 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 3 tablespoons pine nuts (Optional)
- 2 tablespoons butter (Optional)
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente.
- Using a mortar and pestle
- mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan
- and stir together with the garlic paste. Stir this mixture into the remaining yogurt
- Drain the pasta
- and rinse in cold water. Place in a casserole or deep serving dish
- toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley.
- For a very special dish
- brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.
Servings: 7