Pasta with yoghurt and lemon sauce
This light dish tastes pleasantly refreshing when it is very hot.
Ingredients for 4 persons:
250 g of pasta, e.g. Penne
1 untreated lemon
2 cloves of garlic
2 bunch of spring onions
1 bunch of basil
3 stalks lemon balm to taste
2-3 tbsp oil
500 g of low-fat yoghurt
salt
pepper
sugar
Preparation:
Cook the noodles in salted water according to the instructions on the package.
In the meantime, wash the lemon hot, dry it and finely grate the skin, then squeeze out the juice. Finely chop or squeeze the garlic. Clean the spring onions, wash and cut into rings. Rip off the basil and lemon balm (if desired), shake dry and cut or chop the leaves into fine strips.
Fry the leek onions and garlic in the hot oil. Add the lemon juice and let it simmer completely. Remove from heat and stir in the yoghurt, lemon rind and herbs.
Season the yoghurt sauce with salt, pepper and sugar.
Drain the pasta, drain briefly and serve mixed with the yoghurt sauce.
