Lemon tagliatelle

Yield: 2 servings

Measure Ingredient
175 grams Tagliatelle
50 grams Greek strained yoghurt
½ \N Rind of lemon
½ tablespoon Olive oil
½ teaspoon Grated nutmeg
\N \N Seasoning

1. Cook the tagliatelle according to instructions until al dente.

Drain thoroughly.

2. 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.

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