Pasta with Yogurt Sauce

This pasta dish is delicious yet easy to make and it's a fantastic vegetarian dish!

The refreshing taste from yogurt and tangy lemon makes it a perfect dish for the summer. I also like to use more fresh parsley than the following recipe suggested since I love the subtle taste it gives from the herb.

Ingredients:

• 70g of spaghetti or linguine (portion depends on how much one can eat, also choose wholewheat pasta will provide you extra fiber.)


• 1 tsp of butter or margarine (but I prefer butter...)

• 1 small pot of plain yogurt (can use low fat ones if you prefer)
  


• 2 cloves garlic, minced (add in more or less to suit your taste)


• 1 tbsp chopped fresh parsley

• 1 teaspoon of lemon zest

• juice of 1//4 of lemon


• 1 tbsp pine nut


• pinch of salt and pepper

Direction:

1. Cook pasta of your choice in boiling water with added salt and olive oil for approx 7 – 8 min. (That is the cooking time for normal pasta not the “quick cook” type). The pasta is slightly harder than usual; it is purposely under cook for later use.


2. Drain pasta and rinse through with cold water, set aside for later use.


3. Melt butter (or margarine) in pan and add a dash of olive oil


4. Add minced garlic, stir for 1 minute before adding in pasta. Continue to stir for about 2-3 minutes.
   


5. Turn off stove or heat, add in yogurt lemon juice and zest into the pasta and mix well.
   


6. Add chopped parsley, salt and pepper to season before serving on a plate.


7. Top it with pine nut and garish with a small stalk of parsley (optional). Serve immediately.
   

Notes:

• When cooking with fresh parsley, do remember not to over cook it as they brown easily and will taste bitter.


• The quantity of ingredients such as lemon juice, garlic or butter can be altered to suit personal taste.


• Pine nuts can be brown in 1 tbsp of margarine or butter.