Spaghetti with yogurt sauce

Ingredients

• 200 g Spaghetti (or any long‑thin pasta)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 2 cloves Garlic (minced)
• 120 g Plain Greek Yogurt (full‑fat for creaminess)
• 1 Tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 2 Tbsp Fresh Parsley (chopped, optional garnish)
• 100 g Vegetable Hash (quick sauté of diced zucchini, carrots, and bell pepper)

Instructions

1. Boil Pasta

   Bring a large pot of salted water to a rolling boil, add the spaghetti and cook al dente according to package directions, about 8 minutes.

   Time: PT8M

   Temperature: 212°F

2. Sauté Garlic

   While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to brown.

   Time: PT2M

   Temperature: medium heat

3. Make Yogurt Sauce

   Remove the skillet from heat. Stir in the Greek yogurt, lemon juice, salt, and black pepper until smooth. Add chopped parsley for freshness.

   Time: PT1M

4. Combine Pasta and Sauce

   Drain the pasta and return it to the pot. Add the yogurt‑garlic sauce and the reserved pasta water, tossing quickly to coat the noodles evenly.

   Time: PT2M

5. Add Vegetable Hash

   Top each serving with the prepared vegetable hash for texture and extra flavor.

   Time: PT1M

6. Serve

   Plate the pasta, garnish with additional parsley or toasted pine nuts if desired, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

3g