Pasta With Fresh Fruits And Yogurt Recipes

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PASTA WITH YOGURT SAUCE



Pasta with Yogurt Sauce image

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!

Provided by ALMA-LOU

Categories     Side Dish

Yield 7

Number Of Ingredients 8

1 (16 ounce) package pasta
1 tablespoon butter
2 cups plain yogurt
4 cloves garlic, minced
1 teaspoon salt
2 tablespoons chopped fresh parsley
3 tablespoons pine nuts
2 tablespoons butter

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente.
  • 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 : Calories 294.5 calories, Carbohydrate 39.5 g, Cholesterol 68.9 mg, Fat 10.6 g, Fiber 2.7 g, Protein 10.7 g, SaturatedFat 5.1 g, Sodium 417.1 mg, Sugar 3.4 g

PASTA WITH LEMON HERB YOGURT SAUCE



Pasta with Lemon Herb Yogurt Sauce image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

1 cup whole milk Greek yogurt
Kosher salt and freshly ground black pepper
1 pound fettuccine
1 cup crumbled feta
2 cloves garlic, grated
Zest and juice of 1 lemon
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh parsley
Freshly grated Pecorino-Romano cheese, to garnish

Steps:

  • Set the yogurt in a sieve set over a bowl to strain and come to room temperature, about 1 hour.
  • Fill a large pot with water and bring to a boil. Season generously with salt. Add fettuccine and cook until al dente, about 2 minutes less than the box instructions. Drain, reserving 1 cup pasta water.
  • Combine feta, yogurt, garlic, lemon zest and juice, olive oil and half the herbs in a large bowl, then season with salt and pepper. Mix until well blended.
  • Add the hot cooked pasta and toss to coat. Add some pasta water until sauce is at desired consistency. Taste and adjust seasoning. Transfer to serving bowls and garnish with Pecorino-Romano and the remaining chopped herbs.

FRUIT AND PASTA SALAD WITH YOGURT



Fruit and Pasta Salad with Yogurt image

Turn the fruit basket upside down with a creamy-dressed pasta salad.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 6

2 cups uncooked gemelli (twist) pasta (8 ounces)
3 cups cut-up fresh fruit, such as strawberries, grapes, plums, peaches
1/2 cup vanilla yogurt
1/3 cup refrigerated poppy seed dressing
1 teaspoon grated orange peel
1/4 teaspoon salt

Steps:

  • Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • Mix pasta and remaining ingredients in large bowl. Serve immediately, or cover and refrigerate up to 2 hours before serving.

Nutrition Facts : Calories 210, Carbohydrate 36 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 150 mg

SUMMER FRUIT 'N' PASTA SALAD



Summer Fruit 'n' Pasta Salad image

I'm always making up recipes, and this refreshing salad came about when I wanted something cool yet spicy to eat during hot summers. Serve it as a meatless main course or as a side dish at barbecues. -Donna Williams, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 14 servings.

Number Of Ingredients 13

8 ounces uncooked elbow macaroni
3/4 cup fat-free plain yogurt
3/4 cup reduced-fat mayonnaise
4 teaspoons snipped fresh dill
1/4 teaspoon salt
Dash hot pepper sauce
2 medium tart green apples, chopped
2 medium red apples, chopped
1-1/2 cups seedless grapes
2 celery ribs, thinly sliced
1 can (15 ounces) mandarin oranges, drained
2 medium firm bananas, cut into 1/4-inch slices
1/2 cup chopped walnuts

Steps:

  • Cook pasta according to package directions. Rinse with cold water and drain. In a bowl, combine the yogurt, mayonnaise, dill, salt and hot pepper sauce. , In a large serving bowl, combine the pasta, apples, grapes, celery and mandarin oranges. Gently stir in 1 cup yogurt mixture. , Cover and refrigerate salad and remaining yogurt mixture for 2-3 hours. Just before serving, stir in bananas, walnuts and remaining yogurt mixture.

Nutrition Facts : Calories 199 calories, Fat 8g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 160mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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