Turkish pasta
Pasta topped with garlic yogurt and a paprika butter sauce.
- Number of servings
- 1
Nutrients
For entire dish
- Calories
- 509 kcal
- Protein
- 19.6 g
- Carbohydrates
- 67.3 g
- Fat
- 18.5 g
- Fiber
- 4.2 g
Per serving
- Calories
- 509 kcal
- Protein
- 19.6 g
- Carbohydrates
- 67.3 g
- Fat
- 18.5 g
- Fiber
- 4.2 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 252.2 mcg
- C
- 7.2 mg
- E
- 1.6 mg
- K
- 65.6 mcg
- B12
- 0.4 mcg
- Fe
- 1 mg
- Ca
- 88 mg
Ingredients
- Wheat pasta — 80 g
- Greek yogurt — 80 g
- Garlic — 6 g
- Butter — 20 g
- Sweet paprika — 4 g
- Parsley — 4 g
- Table salt — 1 g
Cooking instructions
- Mince the garlic and chop the parsley.
- Stir the yogurt with half of the garlic and a pinch of salt.
- Boil the pasta in salted water until tender then drain.
- Melt the butter in a small pan over low heat.
- Add the remaining garlic and the paprika and cook for 1 minute.
- Toss the pasta with the yogurt mix.
- Spoon the paprika butter over the pasta, sprinkle with parsley and serve.