This is a Middle Eastern adaptation using any pasta--fusilli, elbow macaroni, penne, shells, etc. It is just as tasty eaten cold or warm, and is a quick fix for a hurry up meal. Sahtain!--to your health!

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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified

Directions

  • Cook the pasta in a large pot of boiling salted water until al dente.

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  • Using a mortar and pestle, mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. Stir this mixture into the remaining yogurt

  • Drain the pasta, and rinse in cold water. Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley.

  • For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.

Nutrition Facts

294 calories; 10.6 g total fat; 69 mg cholesterol; 417 mg sodium. 39.5 g carbohydrates; 10.7 g protein; Full Nutrition


Reviews (54)

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Most helpful positive review

Rating: 5 stars
05/17/2008
My husband and I looove this recipe. It's very easy to make it's light yet satisfying. I have been making this recipe for almost a year now. I make mine slightly different: Cook pasta drain the water and rinse. Melt a little bit of butter in a pan with minced garlic (this way the garlic won't have a raw taste to it) until butter starts making small bubbles. Mix plain yogurt (doesn't have to be warmed up) with pasta (making sure pasta isin't too hot or the yogurt will seperate). Add the butter to the pasta and toss. We love ours with a little bit of paprika and cayenne for a little kick. You can't go wrong with this recipe. Read More
(53)

Most helpful critical review

Rating: 1 stars
07/30/2010
We really did not like this recipe. It was very tart and the garlic flavor was overwhelming. We will not make this again. Read More
(3)
70 Ratings
  • 5 star values: 34
  • 4 star values: 20
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 5
Rating: 5 stars
05/17/2008
My husband and I looove this recipe. It's very easy to make it's light yet satisfying. I have been making this recipe for almost a year now. I make mine slightly different: Cook pasta drain the water and rinse. Melt a little bit of butter in a pan with minced garlic (this way the garlic won't have a raw taste to it) until butter starts making small bubbles. Mix plain yogurt (doesn't have to be warmed up) with pasta (making sure pasta isin't too hot or the yogurt will seperate). Add the butter to the pasta and toss. We love ours with a little bit of paprika and cayenne for a little kick. You can't go wrong with this recipe. Read More
(53)
Rating: 5 stars
11/20/2005
A tasty simple and quick dinner! I doubled the quantites for the sauce (not the pasta) because I prefer a creamier texture; two cups of yogurt for 16 oz of pasta left the dish too dry. Read More
(28)
Rating: 5 stars
12/21/2009
So I have been avoiding tomato sauce lately (acid reflux). I know I wanted something creamy (- the fat). I used this recipe. The only changes I made was to cut down on the butter add an onion and a whole bunch of mushrooms (and a little white wine). I used fage non-fat yogurt. It was amazing. It almost tasted like blue cheese (which I LOVE). I will be using this recipe again and again. Read More
(23)
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Rating: 5 stars
11/16/2005
This is a great great recipe! Very easy to make easy shopping list and extremely tasty. I prefer it cool but I'm betting many would like it warm as well. It is filling yet light and goes with tons of other courses or beverages. I've eaten it for solo lunches and dinners at home but it would make a great picnic dish for any size crowd. Thank you Alma! P.S. I was tempted to skip the parsley but the fresh stuff really does finish off the taste and texture well. Not a fan of pine nuts so I did skip those. Read More
(22)
Rating: 5 stars
12/14/2009
This dish was fantastic. I used labneh in place of plain yogurt and the result was very creamy. I served the sauce with sprouted grain pasta and stirred some fresh spinach into the sauce just before serving. I also sprinkled sumac over the plated pasta. This is something we will make often. Thanks! Read More
(15)
Rating: 4 stars
07/28/2010
Being Lebanese I grew up with this dish one of my favorties especially during the summer. We do it with alittle twist though (which is typical for Beirut). Toss the hot pasta with the melted butter and coat well (be generous). Then add the mix of yogurt garlic paste (which includes the salt) and crushed dry mint (per your taste). It has to be dry to add super flavour!! The yogurt is fine cold it will warm up with the hot pasta... enjoy!!! Read More
(14)
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Rating: 4 stars
03/28/2011
I accidentally bought plain yogurt instead of vanilla and really did not like the taste so I looked for a way to cook with it and found this recipe. I used some of the other reviews to guide me and ended up cutting the pasta in half (I'm cooking just for myself) and added an entire teaspoon of paprika. Next time I will probably reduce the amount of yogurt because it was just a bit too creamy for me and add sauteed onions. I also threw in some peas and chicken to make it a meal. I love cream sauces but not the calories so I'll definitely make this again! Read More
(11)
Rating: 5 stars
03/18/2004
Great quick recipe. I sauted about 1 lb fresh asparagus and a couple of tomatoes and added fresh basil for a filling healthy main dish. Thanks for the recipe. Read More
(10)
Rating: 4 stars
09/13/2010
I've made this a couple of times now and even my very picky eaters like it. I use nonfat yogurt and the sauce turns out quite thin so I'd like to find a way to thicken it without substantially altering the dish. Pumpkin seeds make a poor substitute for the pine nuts but if you don't have anything else they'll do. Read More
(8)