Reviewed: Jul. 26, 2009

I added Parmesan cheese and shrimp, yummy!!! Yogurt is better than use half and half.

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Reviewed: Jun. 24, 2009

Loved it! Seems like it could also be a versatile base recipe and could customize it each time with veggies and hot spices to taste. Great healthy recipe (but tastes quite decadent). Thanks for sharing it~

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jambi321

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Reviewed: Feb. 10, 2009

I loved this recipe! I'm a big fan of all flavors Mediterranean and a bit of a health nut, so this was perfect. The creaminess of the sauce really satisfied my craving for cheesy, unhealthy pasta after a long day - but no guilt! Even my Midwestern, meat-and-potatoes boyfriend enjoyed it (of course, he wanted some meat on the side next time - such an anti-vegetarian). I sauteed the garlic first, like other reviewers suggested, with red pepper flakes for heat. I also put in some finely diced red bell pepper for some color and a bit of sweetness. Lastly, I stirred in a bunch of thinly-sliced zucchini just until heated through (for a little crunch). Poured it over linguine and chowed down! I'll be keeping this one in my beloved 3-ring-binder for sure.

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KP

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Reviewed: Oct. 11, 2008

Good and easy to make, but a little bit bland

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MISSJACKIE

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Reviewed: Sep. 4, 2008

Very good, very quick. The only changes I made were to put one jar sliced mushrooms and some leaf spinach. Thanks!

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jack daniels63

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: May 17, 2008

My husband and I looove this recipe. It's very easy to make, it's light yet satisfying. I have been making this recipe for almost a year now. I make mine slightly different: Cook pasta, drain the water and rinse. Melt a little bit of butter in a pan with minced garlic (this way the garlic won't have a raw taste to it) until butter starts making small bubbles. Mix plain yogurt (doesn't have to be warmed up) with pasta (making sure pasta isin't too hot or the yogurt will seperate). Add the butter to the pasta and toss. We love ours with a little bit of paprika and cayenne for a little kick. You can't go wrong with this recipe.

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Purgirl

Cooking Level: Beginning

Living In: Scarborough, Ontario, Canada

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Reviewed: Aug. 2, 2007

I didn't like this at all. I found it very sour and it just wasn't right. My husband, on the other hand, absolutely loved this and took the leftovers for lunch the next day!

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LEAH MACDONALD

Cooking Level: Expert

Living In: St. Catharines, Ontario, Canada

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Reviewed: Jul. 27, 2007

All I have to say is that all the people who complained about this dish definitely didn't follow the directions-I followed the recipe exactly and it was just amazing! I have been making this for a while now and I even add veggies to make it an even healthier dish. This is definitely a keeper!

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arsuy

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2007

I didn't have the parsley nor the pine nuts. Wish I had. This was pretty darned good without them. I'd imagine it to be even better with them. I also added some mixed vegetables to make it more hearty. I think I'd like to increase the sauce to pasta ratio and maybe a little more seasoning, maybe even some heat. You will be very pleased with how simple and delicious this dish is.

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Mister Umpire

Cooking Level: Intermediate

Home Town: Owosso, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: May 5, 2007

Very easy to make! Excellent recipe. Personally however I would not rinse the pasta with water and I added a lot more garlic to the recipe (but I'm a garlic lover). One of my favorites - Thanks for posting!

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reisende

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Reviewed: Sep. 14, 2006

I thought this recipe was quite good. I didn't have pine nuts, so I omitted those. My husband doesn't like parsley so on his I put basil and he loved it.

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lvmyschilling

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Reviewed: Aug. 6, 2006

I first tried this dish at a Lebanese friend's house. I'm so glad I found the recipe. I made it for my family and the only complaint was that we ran out :-).

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ami

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Reviewed: Nov. 20, 2005

A tasty, simple and quick dinner! I doubled the quantites for the sauce (not the pasta) because I prefer a creamier texture; two cups of yogurt for 16 oz of pasta left the dish too dry.

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EMMELINE24

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Reviewed: Nov. 16, 2005

This is a great great recipe! Very easy to make, easy shopping list, and extremely tasty. I prefer it cool, but I'm betting many would like it warm as well. It is filling, yet light, and goes with tons of other courses or beverages. I've eaten it for solo lunches and dinners at home, but it would make a great picnic dish for any size crowd. Thank you Alma! P.S. I was tempted to skip the parsley, but the fresh stuff really does finish off the taste and texture well. Not a fan of pine nuts, so I did skip those.

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Novice

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Reviewed: Oct. 9, 2005

This is an amazing recipe. The sauce was so easy to prepare. I needed a quick sauce for pasta with steamed salmon... this was it. It was fabulous! So easy to prepare and so delicious. Thanks!

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Kristen Owens

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Reviewed: Aug. 7, 2005

This recipe was great especially cold although I'd make it with chicken to have a whole meal.

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PIXXIEGD

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Reviewed: May 15, 2005

This is good...but I had to add my own spices..

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TARAANN44

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Reviewed: Apr. 27, 2005

I hated this. I thought it would be a good use for the yogurt left over from when I made curry. It was sour tasting, I added as many "sweet" herbs as I could think of and a little honey to the sauce. I won't make this again.

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ODDITY123

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Reviewed: Feb. 8, 2005

Delicious middle eastern dish!

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babyluv26

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Reviewed: Mar. 18, 2004

Great, quick recipe. I sauted about 1 lb fresh asparagus and a couple of tomatoes and added fresh basil for a filling, healthy main dish. Thanks for the recipe.

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OLD2LRN2COOK

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Pasta with Yogurt Sauce

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