Greek Yoghurt, Garlic and Butter Spaghetti
500g spaghetti or pasta of your choice
4 cloves garlic (sliced or minced)
100g butter (unsalted)
1/4 cup grated parmesan cheese
Juice and zest of half a lemon
Salt and black pepper to taste
Fresh herbs for garnishing (optional)
Cook the pasta as per directions on the packaging in salt water.
Reserve some pasta water and drain the pasta.
In the same saucepan, melt the butter over medium heat.
Lightly fry the garlic until golden for 2-3 minutes until cooked.
Turn down the heat to low and stir in the Village Dairy Greek Style Thick & Creamy Pot Set Natural Yoghurt until the pasta is coated. Slowly add in the pasta water if necessary to thin the sauce.
Mix in the lemon juice, zest and salt & pepper to taste.
To serve, top the pasta with grated parmesan cheese and garnish with fresh herbs (optional).