Pasta with Yogurt Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
347 kcal
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Course
Side Dish, Main Course, Dinner
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Cuisine
Lebanese
Pasta with Yogurt Sauce
Description
Pasta with Yogurt Sauce combines cooked spaghetti with a lightly warmed sauce made from Greek yogurt, garlic, olive oil, and salt, enhanced by fresh mint and parsley. Toasted pine nuts are prepared separately and added for texture and a toasty note. The yogurt sauce is gently heated with garlic and herbs to avoid curdling and then tossed with the pasta, using reserved pasta water to adjust the consistency. This creates a creamy yet fresh sauce that coats the pasta evenly.
The dish offers a contrast of smooth yogurt, aromatic herbs, the sharpness of garlic, and crunchy pine nuts, making it interesting but straightforward. It can be served simply on its own or alongside light salads or vegetables. Its preparation is suited for quick weekday meals with ingredients that are easy to keep on hand.
Leftover pasta with yogurt sauce can be stored in an airtight container in the refrigerator for up to four days, making it convenient for meal prep or later consumption.
Ingredients
- 8 ounces spaghetti
- 2 tablespoons olive oil divided
- 2 tablespoons pine nuts
- 2 garlic minced, cloves
- 2 tablespoons parsley divided
- 1 cup Greek yogurt
- ½ teaspoon salt
- 1 tablespoon mint chopped, fresh
Instructions
- In a large pot of boiling salted water, cook the pasta according to package instructions; drain well and reserve ½ cup of pasta water.
- In a large skillet over medium heat, heat 1 tablespoon olive oil. Add the pine nuts and cook until golden brown, about 3-5 minutes. Remove from the skillet and set aside.
- Heat the remaining olive oil in the skillet, add the garlic and 1 tablespoon parsley and cook until fragrant, about 1 minute. Turn the heat to low, add the yogurt and salt and use a whisk to combine and lightly warm up the yogurt. Remove from heat.
- Transfer the cooked spaghetti to the skillet and toss with the yogurt sauce. Add some pasta water to thin out the sauce, if desired.
- Serve with toasted pine nuts, remaining parsley and chopped mint.
Notes
- Store leftovers in an airtight container and refrigerate for up to 4 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 8mg | 3% |
| Sodium | 324mg | 14% |
| Potassium | 276mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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