From EatingWell: May/June 2010
Toss a garlicky, Middle Eastern-inspired yogurt sauce with pasta, shrimp, asparagus, peas and red bell pepper for a fresh, satisfying summer meal. Serve with: Slices of cucumber and tomato tossed with lemon juice and olive oil.
I really enjoyed this recipe! I made a couple changes; chicken instead of shrimp (I don't like shrimp) and I omitted the red peppers and added mushrooms. I love the tangy tart flavour, it was a nice change from everyday pasta!
Easy to make, yummy dish
First off boiling everything in a big pot together is odd. I have never cooked anything like that before. I only used one tablespoon of lemon because I knew my kids would complain and I'm glad I did. Sauce has a tart taste. I liked it. Kids didn't but they don't like anything. The raw garlic is harsh even for me and I like raw garlic. Maybe cut back on the garlic or sauté first in the olive oil to take that strong bite away.
I make this recipe ALL the time and I love it every time I make it. My friends love it, my boyfriend loves it, my kids love it... and its easy. I'm so glad I did not listen to the negative reviews for the recipe! Its super easy and yummy!
I liked this but when I make it again, I will use less lemon juice. It made it a bit more tangy than I prefer. I used greek yogurt and it was a healthier alternative and had the same great taste.
The sauce was absolutely awful. Luckily I only made one serving so I didn't waste too many vegetables.
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