Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Couple cups of penne pasta (or a little more). |
| 1 can | Tomatoes |
| 1 large | Sprig of mint |
| 1 tablespoon | Margerine or butter |
| \N \N | Salt and pepper |
| 1 tablespoon | Sugar |
| 1 small | Container Dannon fat free lemon chiffon yogurt |
Cook and drain the pasta in salted water. Return it to the pan and add the tomatoes, mint, butter and sugar until heated through nicely. Add the yogurt, stir, and heat briefly. Serve.
I loved the mint (I had it in the yard), but I realize that many people don't have this, so you could use any herb you want dried or fresh--oregano or basil would be nice. Also you could use fresh tomatoes instead of canned (which I broke up with my fingers). The real secret to this recipe is the yogurt which I will continue to use in many dishes that can use lemon. It is so silky and tasty in this dish that you won't believe it. If you want to make a bigger batch of this you can use more or everything--if you want to eliminate the butter you could use Molly Mcbutter. I think this yogurt would be wonderful on fish too. Remember it must be added at the last minute. Mary Curtis
Posted to Digest eat-lf.v096.n176 From: curtism@...
Date: Thu, 03 Oct 1996 16:14:31 -0400 (EDT)