Macaroni with Yogurt Sauce
Prep time
Cook time
Total time
In this light and refreshing dish, elbow macaroni combine with a smooth and creamy yogurt sauce, a hint of fresh mint, and a crunch from toasted pine nuts.
Recipe type: Very Vegetarian Lunches
Serves: 6 cups
Ingredients
- 6 cups water
- 1[1/2] tsp. salt
- [1/2] lb. elbow macaroni
- 3 cups plain Greek yogurt
- 3 TB. fresh mint, chopped
- 1 tsp. dried mint
- 1 tsp. minced garlic
- [1/2] tsp. ground black pepper
- 2 TB. extra-virgin olive oil
- [1/2] cup pine nuts
Instructions
- In a large, 3-quart pot over high heat, bring water and [1/2] teaspoon salt to a boil. Add elbow macaroni, and cook for 8 minutes. Drain.
- In a large bowl, whisk together Greek yogurt, fresh mint, dried mint, garlic, remaining 1 teaspoon salt, and black pepper. Add cooked pasta, and mix well.
- In a small saucepan over low heat, heat extra-virgin olive oil. Add pine nuts, and toast for 2 minutes.
- Spoon toasted pine nuts over yogurt and pasta, and serve warm or cold.
Notes
Mediterranean Morsel
If you like meat with your pasta, you could add some browned ground beef atop this dish for another layer of flavor and protein.
If you like meat with your pasta, you could add some browned ground beef atop this dish for another layer of flavor and protein.
Nutrition Information
Serving size: 1 cup Calories: 259 Fat: 13g Saturated fat: 1g Carbohydrates: 20g Sodium: 624mg Fiber: 1g Protein: 16g Cholesterol: 6mg