Lemon Tagliatelle
Yield
2 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
tagliatelle
|
* |
| 2 | tablespoons |
yogurt
greek-strained |
|
| ½ | each |
lemon zest
|
*
|
| ½ | tablespoon |
olive oil
|
|
| ½ | teaspoon |
nutmeg
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
tagliatelle
|
* |
| 3E+1 | ml |
yogurt
greek-strained |
|
| 0.5 | each |
lemon zest
|
*
|
| 7.5 | ml |
olive oil
|
|
| 2.5 | ml |
nutmeg
grated |
|
Directions
Cook the tagliatelle according to instructions until al dente. Drain thoroughly.
Place the yoghurt in a small pan with the remaining ingredients. Bring to the boil then pour onto the pasta, stir well to coat and serve at once.
Serve with the Spring Vegetables in a parcel.
