Category: Vegetables

175 g Tagliatelle

50 g Greek strained yoghurt

1/2 Rind of lemon

1/2 tbsp Olive oil

1/2 tsp Grated nutmeg

Seasoning

1. Cook the tagliatelle according to instructions until al dente. Drain thoroughly.



2. Place the yoghurt in a small pan with the remaining ingredients. Bring to the boil then pour onto the pasta, stir well to coat and serve at once.



Serve with the Spring Vegetables in a parcel.