Category: Pasta


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

Fusilli with Herbs and Olive Oil

Simple, Healthy and Satisfying

  • 3 cups uncooked, wholegrain Rotini or Fusilli pasta
  • ¼ tsp minced garlic
  • Handful of fresh parsley leaves
  • Handful of fresh mint leaves
  • Handful of fresh basil leaves
  • 3 tbsp Olive Oil
  • Salt, according to taste
  • A good grind of cracked black pepper
  • Grated parmesan cheese for garnish (optional)

Boil the Fusilli according to the package instructions. When drained, set aside to cool. Combine the minced garlic with the olive oil , mix well, then pour all over the pasta. Add the salt, black pepper, basil, mint, and parsley to the pasta mix. Toss well. Garnish with a little grated parmesan cheese and serve.