Monday, December 3, 2012

Lebanese Spaghetti with Cilantro-Yogurt Sauce

Lebanese Yogurt Spaghetti
I really loved this dish.  It's so easy, flavorful too, and not half bad for you!!  The sauce is make from thick & creamy Greek yogurt, flavored with garlic, cilantro, salt, and pine nuts.  So easy and good!  By the time your spaghetti is done boiling, the sauce should be ready to go.  Then, just mix and serve.  :) 
Lebanese Yogurt Spaghetti

Lebanese Yogurt Cilantro Spaghetti
adapted from Taste of Beirut

8 ounces spaghetti (or other pasta-I used whole grain thin spaghetti)
4 cloves of garlic (more or less depending on taste)
kosher or sea salt, to taste
1/2 bunch fresh cilantro, stems discarded, leaves chopped
olive oil, as needed
1/4 cup pine nuts, fried in a pat of butter
12-16 ounces plain yogurt, depending on how "saucy" you want it (I used Greek)

1.  Boil the spaghetti in lightly salted water until done.  Drain. 

2.  Meanwhile, with a mortar and pestle or small food processor, crush the garlic with salt and then add the cilantro.  Mash up or process in the food processor until combined well.  In a small skillet, heat some olive oil and quickly cook the garlic- cilantro mixture for 30 seconds or until fragrance is noticeable. 

3.  In a large serving bowl, mix the cilantro pesto with the yogurt, and then stir in the spaghetti.  Taste for salt.  Sprinkle on the pine nuts and serve. 

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