8 oz (225 g) spaghetti or tagliatelle
2 tbsp olive oil
1 clove garlic, peeled and crushed
5 oz (150 g) Greek yogurt
1 tbsp each fresh marjoram and parsley, chopped
1 tsp chopped fresh dill
1/2 oz (12 g) Parmesan cheese, grated
2 tbsp olive oil
1 clove garlic, peeled and crushed
5 oz (150 g) Greek yogurt
1 tbsp each fresh marjoram and parsley, chopped
1 tsp chopped fresh dill
1/2 oz (12 g) Parmesan cheese, grated
method
1. Boil the pasta in a large saucepan for 12 to 15 minutes, until al dente. Drain well.
2. Heat oil in a frying pan and saute garlic over low heat until softened. Do not brown. Add the yogurt and stir well to combine.
3. Return pasta to the pan and pour over the yogurt sauce, herbs, Parmesan and plenty of freshly ground black pepper. Toss well.
4. Serves 4 as a starter
2. Heat oil in a frying pan and saute garlic over low heat until softened. Do not brown. Add the yogurt and stir well to combine.
3. Return pasta to the pan and pour over the yogurt sauce, herbs, Parmesan and plenty of freshly ground black pepper. Toss well.
4. Serves 4 as a starter
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