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.
Had this two nights ago. Marvelous!!
I halved the recipe since there are only two of us. After the pasta/veggies were drained I rinsed them under cool water for just a couple of seconds and then waited a couple of minutes before I mixed them into the yogurt mixture. Definitely on our favorites list!
I used Greek yogurt and it curdled when I added the hot pasta mixture. Tasty ok, but looked awful. Used chicken instead of shrimp. Also used less salt.
Absolutly love this recipe!!! I added fresh green beans, more garlic than called for (I love garlic) and scallops to it as well as the other veggies noted. I dont like asparagus (yuck) but I love it in this!! I seared the scallops before I put them in the mix and I used alread cooked, deveined and peeled shrimp so I added it last. Will be added to our recipes to make often!! Thanks so much!!