Spaghetti with Yogurt and mint

An easy and refreshing summer dish

  • 250 g spaghetti
  • 2 cups Lebanese (Laban) or Plain Greek yogurt
  • ¼ tsp garlic, minced
  • ½ tsp salt
  • 1 tbsp Pine nuts, toasted
  • Mint leaves, fresh or dried
  • Cumin powder
  • 1 tbsp Olive oil

Boil the spaghetti according to package instructions in lots of salted boiling water. Whisk the yogurt with the garlic and salt. When spaghetti is done, drain and drizzle some olive oil on it to prevent from sticking and set aside to cool. When cooled, mix the spaghetti with the yogurt mixture. Sprinkle with mint leaves and a pinch of cumin powder. Top with toasted pine nuts and serve cold.

Serves 2-4 persons

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