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Pasta with Yogurt Sauce
8 ounces green noodles
2 (8 ounce) cartons plain yogurt (at room temperature)
1 cup small curd cottage cheese (at room temperature)
1/2 cup coarsely chopped scallions
1/2 to 1 clove garlic, minced
2 tablespoons fresh dill weed
1 teaspoon salt
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 tablespoons butter
Cook noodles according to direction on package; drain and keep hot.
Combine yogurt, cottage cheese, onion, garlic and seasonings. Puree in a blender or food processor.
Toss noodles with butter and then with yogurt-cheese mixture.